My friend Lori made this for me after I had Abby. I was able to figure out most of the ingredients and made it several times after. Zac had to tell me not to make it again for a long time, if that tells you how many times I made it...
And so I am copying her blog post with the recipe. I don't use bean sprouts, because they kind of freak me out. And I'm lazy, so I usually use spices instead of celery and onion. But what she brought me was amazing, so following the recipe would definitely not hurt. Although part of cooking is making things to fit your taste and your style. So....make some cashew chicken!!
Mom's Cashew Chicken
1 chicken (I use chicken breasts instead of a whole chicken)
12 oz can of bean sprouts
1 can cream of mushroom soup
large can (or 2/3 of a bag) chow mein noodles
1 c. chopped celery
1/2 c. milk
1/4 lb salted cashews
1/2 c. chopped onions
1. Set aside some chow mein noodles (about 1/3 of what you're using). Mix all ingredients together in a medium to large bowl.
2. Spoon ingredients from bowl into a greased casserole dish. Top with the remaining chow mein noodles. Don't worry if they don't fully cover the dish.
3. Bake uncovered for 1 hr at 350 degrees
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