Creamy Cashew Chicken Recipe
My friend finally gave me her Creamy Cashew Chicken recipe, and you will love it. This recipe can fill up a hungry family and also fill up and satisfy those who are eating lower carb meals!
It calls for canned cream of mushroom soup, and while I’m not above buying the organic version (to avoid the junky ingredients), I decided to try the first recipe from my new Julia Child cookbook: “Potage Velouté aux Champignons” or fresh creamy mushroom soup! (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.)
Her recipes can be a bit complex sometimes though, so I also included a faster version too. 🙂
***See a video for how I make this below!
By the way:
I have another cashew chicken recipe on the blog but that one is an Asian and low-carb version. Very tasty too, but in a different way. 🙂
And I have another similar recipe to the one above that's just easier and faster, it's the version I was working off of when I developed my own here with the homemade cream of mushroom soup, more veggies, etc.: Lyn's Mushroom Chicken Parmesan.
So 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:
- Chicken stock full of minerals — I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has. Also, here's how to make broth for rookies. 🙂
- Cream – raw is best, but at least buy the kind that is pasteurized but NOT ultra-pasteurized (click here to find out why that's so important)
- Parsley, thyme and a bay leaf – we usually have at least some herbs growing on our deck or downstairs if it's winter. I feel so blessed when I can go grab a handful of fresh herbs just a few steps from my kitchen! (Or get safe herbs here to have on hand: parsley or thyme or bay leaf)
- Eggs – they’re a superfood — click here to read why!
- Butter – have you read about the 20 Health Benefits of Real Butter?
- Onions — also full of health benefits, especially if grown in nutrient dense soil!
- What do you think Julia Child would’ve thought about using organic canned mushrooms? It’s all I had! Fresh would be better, though.
So if you want Julia Child's professional version, just grab her book here, but for a pretty awesome and easier version, here's how we make homemade cream of mushroom soup. Or just watch the video below to see how to do it.
Creamy Cashew Chicken Recipe (with GF options)
Ingredients
- 6 chicken breasts from a farmer you trust and who you know raises them outside as much as possible, find a safe source for pastured chicken here if you don't have a good local option.
- 4 Tablespoons butter or ghee-- pastured butter is best (plus extra for greasing the pan)
- Sea salt & pepper, paprika, Italian seasonings, or other seasonings you prefer.
- 1 medium chopped onion or 1 Tablespoon dried onion, also add shallots and garlic if you have them. Organic is best if you can find them.
- 2 containers of organic cream of mushroom soup or about 3-4 cups homemade--see the video below for how I do this--it's super easy. (if you're gluten-free, you can make your homemade soup using arrowroot for thickening instead of flour). You could also use part organic cream of mushroom soup AND part organic cream of chicken soup. If I use pre-made organic soup, I'll usually add a little extra homemade chicken stock for the extra nutrition.
- 1/2 cup dry white wine--optional, such as a chardonnay
- 1 cup sour cream , optional
- More seasonings: Sea salt & Pepper, paprika, Italian seasonings, or other seasonings you prefer. Add to your taste preference, start with a little, then taste-test to see if it needs more. Don't be afraid of using salt liberally, it's good for us!
- Red peppers, pea pods, asparagus, or any veggies you have on hand, chopped-- these are optional
- Rice or pasta if desired — we like spelt pasta or einkorn pasta (to avoid conventional wheat when possible), but if you're gluten-free, you could use rice pasta, or just regular rice (I love that brand with the velcro close top) OR eat it plain, it's delicious by itself!
- 1 cup crispy cashew pieces, or cashew pieces roasted in the oven until golden. (You can also do this in a pan on the stove with a little butter, just watch them so they don't burn.)
- Shredded parmesan cheese (optional for the top)
- fresh parsley (also optional for the top)
Instructions
If you're making it in the oven:
- Cut chicken into pieces that are an even thickness, and cut any bad spots off. Melt butter in a cast iron pan (or I use my favorite pan) and brown both sides of the chicken, seasoning with sea salt, pepper, paprika, Italian seasonings, or any seasonings you like. Sprinkle liberally on both sides. Remove chicken and place in a buttered baking pan. (No need to make sure it's cooked through, as you'll be finishing it in the oven--this is easiest if you're making it ahead.)
- Add the onions (and shallots/garlic) to the frying pan with more butter if needed, and cook until lightly golden – 3-4 minutes, be sure to stir/scrape the browned bits off of the bottom of the pan for optimum flavor! Stir cream of mushroom soup in (if I'm using my homemade version, I'll make it in a separate pan then stir it all together), along with the wine, optional veggies, seasonings, and sour cream. Season with more salt and pepper if needed — taste test to get it right. Let simmer a few minutes. Pour sauce over the chicken. (Note, if you're watching the video below that I made showing this recipe, I forgot the wine and sour cream! But it's still really good!)
- 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 lowish-carb meal. Add a roasted cashews and/or paremsan cheese on top and fresh parsley (if you have it) as you serve it.
If you're making it in a big pan:
- If I don't feel like baking it or we're eating it right away, I'll just cook the chicken longer in my favorite pan (this nice, big 16″ stainless steel electric skillet) until it's all the way done, then continue with the recipe the same as above.
Here's a video to show you how I make this Creamy Cashew Chicken–forgive the bad hair day, wow! (It'll play after the ad. If you have trouble seeing it, since some browsers don't play nice, you can also watch it here.)
You'll love this creamy cashew chicken recipe, it's flavorful and delicious — great for an everyday meal or for company, let me know if you try it!
More you might like:
- Here's what we had this dish with: Asian Napa salad
- Have you heard of colostrum (great for gut health, digestion, dental health, immune system health, and so much more!)
- Julia Child: cute clips and quotes
- You HAVE seen the Julie & Julia movie, right?
- Have you seen this letter written by Jeanmarie to Nora Ephron? (She enlightens her on BUTTER!)
- Low-carb meal and snack ideas
Meal Planning Help!
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KitchenKop says
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! 🙂
Jennifer says
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!!
The Diaper Diaries says
That chicken looks amazing. Too bad the hubby has a nut allergy. And I agree, canned cream of whatever soup kind of freaks me out!
KitchenKop says
Deborah, good point, thanks for catching that! 🙂
Kara @ Home With Purpose says
This sounds DELICIOUS!! Definitely trying this one!
Deborah says
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!
KitchenKop says
Tara, LOVE that idea, thanks for the tip!
MommyAmy says
Stopping by from TILT!
Great recipe! I’m thinkin’ Julia probably would have poo poo’d your canned mushrooms, but I have no problems with it! 🙂
angie says
quite delicious good for you and looks like you picked a great first one
Tara says
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 🙂
Sabrina Thorn says
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.
KitchenKop says
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?
Thanks!
Kelly
Sabrina Thorn says
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
KitchenKop says
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.
Sabrina Thorn says
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.
KitchenKop says
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!
KitchenKop says
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.
Alyss says
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.
Sabrina Thorn says
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. :~)
Michelle says
I make my own cream soups too. This is the base recipe I use
https://articles.urbanhomemaker.com/index.php?article=896
I make them all with homemade bone broth for extra yummy and nutrition. Just made one last night for our chicken broccoli bake which uses leftover chicken from our Sunday roasted organic free-range chicken dinner!
Millie says
Guinness. Funny.
I love how you took what is a comfort food and made it so nourishing.
KitchenKop says
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.
Amy @ Simply Sugar & Gluten-Free says
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.
CHEESESLAVE says
PS: I’m glad you didn’t substitute beer for the wine. 😉
CHEESESLAVE says
Ha! Kelly you also said you’d NEVER eat sushi.
CHEESESLAVE says
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”).
KitchenKop says
Julie,
Ummm, no. (Can’t see myself cooking brains anytime soon!)
Kelly
Squeaky Gourmet says
SOUNDS FANTASTIC!
Julie says
Do you think that you will be cooking your way through the cookbook?
Living A Whole Life says
Awesome recipe! I can’t wait to try it!
Karla
Katie @ Kitchen Stewardship says
Um, re: Twitter post – the photo is bringing to mind some things I might type as “…” too! Way to go trying something new! 😉
Jen says
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!