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Kelly the Kitchen Kop

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

May 17, 2022 32 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Creamy Cashew Chicken Recipe

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!

Creamy Cashew Chicken Recipe

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.

Print Recipe

Creamy Cashew Chicken Recipe (with GF options)

This recipe is very forgiving and nothing has to be exact. You can made with homemade soup or not. You can make this in the oven (to make it ahead and bake later!) or in a big pan… 
Servings: 6 servings
Author: Megan via Kelly the Kitchen Kop

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

  • How to whiten teeth safely and naturally!

  • My all natural “chill pill”

  • 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!

Creamy Cashew Chicken RecipeSick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you.  NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot!  You can read over my review here.

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Comments

  1. KitchenKop says

    October 25, 2009 at 9:35 PM

    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! 🙂

    Reply
  2. Jennifer says

    October 25, 2009 at 8:41 PM

    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!!

    Reply
  3. The Diaper Diaries says

    October 24, 2009 at 10:49 PM

    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!

    Reply
  4. KitchenKop says

    October 23, 2009 at 8:57 AM

    Deborah, good point, thanks for catching that! 🙂

    Reply
  5. Kara @ Home With Purpose says

    October 23, 2009 at 1:43 AM

    This sounds DELICIOUS!! Definitely trying this one!

    Reply
  6. Deborah says

    October 23, 2009 at 1:08 AM

    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!

    Reply
  7. KitchenKop says

    October 22, 2009 at 6:07 PM

    Tara, LOVE that idea, thanks for the tip!

    Reply
  8. MommyAmy says

    October 22, 2009 at 4:01 PM

    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! 🙂

    Reply
  9. angie says

    October 22, 2009 at 2:04 PM

    quite delicious good for you and looks like you picked a great first one

    Reply
  10. Tara says

    October 22, 2009 at 12:32 PM

    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 🙂

    Reply
  11. Sabrina Thorn says

    October 21, 2009 at 11:35 PM

    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.

    Reply
  12. KitchenKop says

    October 21, 2009 at 11:28 PM

    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

    Reply
  13. Sabrina Thorn says

    October 21, 2009 at 11:23 PM

    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

    Reply
  14. KitchenKop says

    October 21, 2009 at 10:44 PM

    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.

    Reply
  15. Sabrina Thorn says

    October 21, 2009 at 9:41 PM

    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.

    Reply
  16. KitchenKop says

    October 21, 2009 at 9:18 PM

    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!

    Reply
  17. KitchenKop says

    October 21, 2009 at 8:43 PM

    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.

    Reply
  18. Alyss says

    October 21, 2009 at 6:22 PM

    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.

    Reply
  19. Sabrina Thorn says

    October 21, 2009 at 3:53 PM

    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. :~)

    Reply
  20. Michelle says

    October 21, 2009 at 11:19 AM

    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!

    Reply
  21. Millie says

    October 21, 2009 at 10:58 AM

    Guinness. Funny.
    I love how you took what is a comfort food and made it so nourishing.

    Reply
  22. KitchenKop says

    October 21, 2009 at 10:43 AM

    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.

    Reply
  23. Amy @ Simply Sugar & Gluten-Free says

    October 21, 2009 at 9:06 AM

    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.

    Reply
  24. CHEESESLAVE says

    October 21, 2009 at 8:37 AM

    PS: I’m glad you didn’t substitute beer for the wine. 😉

    Reply
  25. CHEESESLAVE says

    October 21, 2009 at 8:37 AM

    Ha! Kelly you also said you’d NEVER eat sushi.

    Reply
  26. CHEESESLAVE says

    October 21, 2009 at 8:36 AM

    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”).

    Reply
  27. KitchenKop says

    October 21, 2009 at 8:26 AM

    Julie,
    Ummm, no. (Can’t see myself cooking brains anytime soon!)
    Kelly

    Reply
  28. Squeaky Gourmet says

    October 21, 2009 at 7:40 AM

    SOUNDS FANTASTIC!

    Reply
  29. Julie says

    October 21, 2009 at 6:43 AM

    Do you think that you will be cooking your way through the cookbook?

    Reply
  30. Living A Whole Life says

    October 21, 2009 at 5:48 AM

    Awesome recipe! I can’t wait to try it!

    Karla

    Reply
  31. Katie @ Kitchen Stewardship says

    October 21, 2009 at 2:12 AM

    Um, re: Twitter post – the photo is bringing to mind some things I might type as “…” too! Way to go trying something new! 😉

    Reply
  32. Jen says

    October 21, 2009 at 1:58 AM

    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!

    Reply

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