Chinese Cashew Chicken Casserole
Chinese Cashew Tuna

Chinese Cashew Chicken Casserole

1 to 2 tablespoons extra virgin olive oil
2 pounds boneless, skinless chicken, mix of white and dark meat, chunked
1 cup celery, finely chopped
1 cup grated carrots
1/2 cup green bell pepper, finely chopped
1 tablespoon chopped fresh tarragon (1 1/2 teaspoons dried)
Salt and pepper to taste
5 ounces Chinese noodles
1 can cream of mushroom soup
1/2 cup chicken broth
1 cup whole and broken cashew nuts

In a large skillet or chicken fryer over medium-high heat, heat the
olive oil, then add the chicken chunks and cook just until browned
slightly. Using a slotted spoon, remove the chicken from the pan and
place in a large bowl. Add the celery, onion, carrot, green pepper and
tarragon and gently toss to mix well. Season with salt and pepper to taste.
In a medium bowl, mix together the mushroom soup and chicken broth.
In a casserole dish large enough to hold the ingredients, place a layer
of the Chinese noodles. Add one half of the chicken mixture, then pour
1/2 of the soup and broth mix evenly over the top.
Top this with another layer of the noodles, the remaining chicken
mixture and the rest of the soup and broth mix. Top with the cashews.
Bake at 350 F for about 45 minutes.

Chinese Cashew Tuna

7 ounces tuna in water, drain/flake
1 cup celery, diced
1/2 cup onions, minced
3 tablespoons margarine
1 can cream of mushroom soup, condensed
1 can (16oz) bean sprouts, drained
1 tablespoon soy sauce
1 cup cashews, coarsely chopped
1 can chow mein noddles.

Combine all ingredients except chow mein noodles in Crock-Pot; stir
well. Cover and cook on Low setting for 4 to 9 hours. Serve over chow
mein noodles.

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