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Creamy Cashew Chicken Recipe (GF Options) and My First Julia Child Attempt: Homemade Cream of Mushroom Soup!

Creamy Cashew Chicken Recipe

Mastering the ArtMy friend Megan shared this Creamy Cashew Chicken recipe, and you will love it. It calls for canned cream of mushroom soup, though, and while I’m not above buying the organic version (to avoid MSG, trans fats, and other nasty preservatives and stuff), I decided to try a recipe from my new Julia Child cookbook. If you have Mastering the Art of French Cooking, please tell us what is your favorite recipe? I’m not sure what to try next. Here’s what I made:

Potage Velouté aux Champignons” or Fresh Creamy Mushroom Soup

It was definitely more work than pre-made soup, but oooooh my, was it ever wonderful, and I don’t even like mushrooms!

Check out some of the nutrient-packed ingredients in this homemade soup recipe:

Creamy Cashew Chicken Recipe (with GF options)



You can make this in the oven (you could make it ahead and bake later!) or in a big pan…

For the oven:

Melt butter in a cast iron pan and brown both sides of the chicken, seasoning with the salt and pepper. Remove chicken and place in a buttered baking pan.

Add the onions to the frying pan with more butter if needed, and cook until lightly golden – 3-4 minutes. Stir cream of mushroom soup in, along with the wine, optional peppers, paprika, sour cream and cashews. Season with more salt and pepper if needed — taste test to get it right. Let simmer a few minutes. Pour sauce over the chicken.

Bake 30-45 minutes at 350*, just until chicken is done, don’t over bake or it’ll be dry. Serve over noodles or rice, or eat it plain for a delicious low-carb meal (find more low-carb ideas here). asian nappa saladAdd a few more whole cashews on top for presentation or for those who like them. We had it with this yummy Asian Napa salad.

For the pan:

If I don’t feel like baking it, I’ll use my favorite pan, this nice, big 16″ stainless steel electric skillet, I love it!

Brown the onions in ghee, then add the raw chicken (cut into hunks), and fry that until golden on both sides. Add the wine, sour cream, paprika, cream of mushroom, and cream of chicken soup. Season with salt and pepper — again, taste test to get it right.

You’ll love this creamy, flavorful dish. It’s great for an everyday meal or for company!

p.s. I’m reposting this updated recipe with new pictures (originally published in 2009), let me know what you think!

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  1. Mmmm… this sounds really good! I am so making this soon.

    Yay for making your own cream of mushroom soup! I’m going to go ahead and say that I think Julia would shake her head at the canned mushrooms though. :) Hey, at least you improvised with what you had on hand.

    I saute chopped mushrooms in butter, and set aside. Then I make a roux with 2 T butter and 2 T flour, and cook a few minutes. Then I slowly stir in 1 1/2 cups milk (or cream) and 1 1/2 cups of chicken broth. Add in the mushrooms, and season with garlic and onion powder, and salt and pepper. Super easy! It’s enough to equal 2 cans of soup, so I usually freeze half for future use.

    Now you’ve got me curious though. I’m going to have to get my hands on a copy of that cookbook!

  2. I’m not a big fan of canned mushrooms. They taste funny to me. I usually use dried mushrooms if I can’t find fresh. I’m surprised you can’t find fresh mushrooms though — they usually have them at the grocery store.

    But if the soup tasted great, why not?

    There are lots of wonderful recipes in Julia’s first book. Lots of good organ meat recipes for kidney and liver and sweetbreads and brains. I haven’t tried making most of them yet but that’s one cookbook I keep right on my counter (along with “Nourishing Traditions”).

  3. I love when a new recipe comes out well. I haven’t picked up her book – I’ve thought about it several times but I’m up to my eyeballs with other cooking projects and I’m going to wait until things calm down.

    Since you used canned mushrooms, I will admit that I use canned tomatoes to make tomato soup at times and it is incredible. There are lots of other great ingredients – garlic, chicken stock, basil or dill. Sometimes in the winter or if there is tons of rain the tomato crop is awful and, other times I just don’t have the time to go to the store and buy tomatoes. It works in a pinch. And no one can ever believe that the tomatoes were canned.

  4. Ann Marie, hey, that’s a great idea, I’ll try Guinness next time! :) And our store does have fresh mushrooms, but if I run to the store for one thing then I leave having spent at least $100, so the less I’m there, the better.

    Amy, I used canned (organic) tomatoes sometimes too, but the BPA issue has me in a tizzy lately, which I’ll post on soon.

  5. I have made both the Chicken Chasseur and Beef Bourguignon. Both delicious. Her recipes I find are a little overwhelming. But if you read through them a few times before cooking they aren’t as hard as they look. Has anyone found this to be true? I could just be a dunce when it comes to cooking. :~)

  6. I also think Julia would shake her head at the canned mushrooms, but she would be proud of you for making a meal in your own kitchen. And what a meal it is! Yum.

    I saw a recipe recently for home made cream of whatever that called for milk and chicken broth to be scalded and then a flour paste added it it. With that recipe and this I think there may be some kind of creamy casserole in my near future.

  7. Sabrina, I’m glad you gave me the tip about reading through the recipes a few times before trying it, because some of them (most of them) DO look daunting! But part of it is probably because she’s so good about giving all the details people like me need.

  8. Sabrina, do you have Volume 1? Because I can’t find those recipes in my volume 1, can you give me the page numbers? Thanks!

  9. Hi Kelly,
    Love your site. I’m assuming it’s Volume 1 because I think Volume 2 is the one with the bread and desserts, right?

    Beef Bourguignonne page 315
    Chicken Chasseur page 256, which refers you to page 368 where she gives the recipe for escalopes de veau chasseur,
    then page 75 chasseur sauce.

    Here roasted chicken is pretty good also. I like mine better but hers is good. page 240

    Her glazed carrots page 479 are incredible also. I never knew you were suppose to simmer carrots in broth first. It really makes a difference.

  10. Sabrina,

    THANKS! I found them, and I think I could do those recipes! Thanks for looking that up for me. :)

    So tell me, how do you do your roasted chicken differently?

    I want to try the carrots, hoping my family will like them. I tried another recipe once and I was the only one who ate them.

  11. Roast Chicken with Garlic Rub (Pollo Asado)
    (the skin on this chicken will be very brown and crispy and the meat will be very moist.)
    Makes 4 servings
    One 5-pound chicken, washed and patted dry inside and out
    Wet Rub for Meats and Poultry

    Preheat the oven to 500

  12. Oh myyyyyyy, that sounds goooood.

    Somehow I have to get that recipe over to my how-to-bake-a-whole-chicken post, can I post it there?

    Oh, and do you bake this or use an actual roaster?


  13. I use the roasting pan. Now I guess I should say this is not my recipe. I got it off the internet, from Daisy Cooks. Used to watch her show when she was on the Create channel. Love her. She’s Puerto Rican as I am and found she made all my childhood favorite recipes. My father was the cook in our house and I was not interested while he was alive. :~( But so glad to have someone show me how to make all the same things he did. She is a great cook.
    So you decide if its OK to put it on your how to roast a chicken page. Its OK with me. And her recipes are all over the internet.

  14. Have you ever tried freezing mushrooms? We buy a big container at Costco of Baby Bellas, wash them, slice them, and freeze them. They’re great for cooking but they turn brown so you wouldn’t want to eat them raw with dip. I find dried mushrooms too chewy and these taste better than canned mushrooms.
    I asked for a Julia Child cookbook for Christmas…along with a 25th hour to every day :)

  15. I’m a big fan of raw milk. It’s why I have my own goats and cows. But if don’t have your own fresh supply of milk, and you’re making soup, it doesn’t really matter whether you start with raw or pasteurized milk, because once the temp hits 170, it’s pasteurized. If it sits at 145 for 30 minutes, it’s pasteurized too. I mention this mostly for people who are on a budget, as I know raw milk is more expensive than pasteurized.

    I’m not a fan of canned mushrooms either. They have an odd taste and texture — kind of rubbery. If you liked it with canned, you’ll love it with fresh!

  16. Kelly-I’ve been reading your posts for a few weeks now but have never posted anything, but after reading this, I just had to comment. I actually just did this same thing myself-I had a recipe for “poppyseed chicken” which is basically the same dish as the cashew chicken-you combine cooked chicken with cream of “whatever” soup and sour cream but then instead of cashews you top it with crushed ritz crackers and poppyseeds. I’ve always loved the recipe but don’t make it often, as I’ve also never felt great about the canned soup and crackers. So, I found a recipe for a homemade cream of mushroom soup base (which was actually very similar to the one you used), and added the chicken and sour cream. Then, instead of the crackers I used some high-quality wheat bread and cold butter (in the food processor) to make fresh bread crumbs which I combined with poppyseeds for the topping. It was DELICIOUS! And, I was so proud of myself for how great it came out and how much healthier it was! I was just laughing when I read your post, though, because I literally just did this a couple weeks ago!!

  17. Jennifer, that sounds SO good, and I love new ways to use chicken! Thanks for finally commenting to share that recipe, and now that you know how easy it is, you can jump in more often! :)

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