Garlic Cashew Chicken Casserole

Should you be offended if your mom sends you diabetic casserole recipes? Perhaps it’s good advice to eat fewer carbs… 🙂 Regardless, this recipe definitely seemed appealing, with a few expected adjustments:

  • Cook 2 cups of brown rice according to package directions.
  • Wash and chop…
    • three bok choy stalksgarlic cashew chicken
    • two carrots
    • two celery stalks
    • two white onions
    • 8 oz. mushrooms
    • one red pepper (I forgot this…but it would be awesome!)
  • Saute all veggies in a large skillet until softened.
  • Prep sauce while sauteing veggies:
    • 1 c. chicken stock
    • 1 bulb of garlic, chopped
    • 2 T. fresh grated ginger
    • 1/4 cup hoisin
    • 4 t. cornstarch
    • 1 t. crushed red pepper
    • black pepper to taste
  • Once veggies are soft, add 1 cup of shredded rotisserie chicken,and pour sauce into skillet. Simmer until thickened.
  • In greased 9 x 13 casserole dish, place cooked rice in the bottom, top with chicken/veggie mix.
  • Sprinkle with chopped cashews and chow mein noodles. Bake at 400* for 20-30 minutes.

Satisfying and guilt-free!

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