Ingredients
1 1/2
lb boneless skinless chicken breasts
1
can (28 oz) chicken chow mein mix
3
cups chow mein noodles
2
cups snow (Chinese) pea pods
1
can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1
can (8 oz) sliced water chestnuts, drained
1/4
cup reduced-sodium soy sauce
1
cup cashew pieces
Preparation
In 10- or 9-inch glass pie plate, arrange chicken, thickest parts to outside edges (sides of chicken will touch). Cover plate with microwavable plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or or until juice of chicken is clear when center of thickest part is cut (170°F). Let stand 5 minutes. Cool slightly; cut into desired size of pieces.
Meanwhile, heat oven to 350°F. Spray 3-quart casserole with cooking spray. Separate cans from chow mein mix. Drain large can of vegetables. In bottom of casserole, place 1 1/2 cups of the chow mein noodles. In large bowl, stir together both cans of chow mein mix, the pea pods, soup, water chestnuts, soy sauce and 3/4 cup of the cashews.
Stir chicken into chow mein mixture. Spoon over chow mein noodles in casserole.
Cover with foil; bake about 1 hour or until hot. In small bowl, mix remaining 1 1/2 cups noodles and 1/4 cup cashews; sprinkle over casserole. Bake uncovered 5 minutes longer.
