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)
- 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))
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
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