Chicken-Cashew Casserole

Ingredients

• 1.5 lb chicken breast boneless skinless
• 28 oz chow mein noodles canned
• 3 cups chow mein noodles 
• 2 cups snow peas chinese ()
• 10.8 oz cream of chicken soup fat-free 98% canned
• 8 oz water chestnuts drained sliced canned
• 0.3 cup soy sauce reduced-sodium
• 1 cup cashew pieces 

Equipment

• bowl
• oven
• plastic wrap
• aluminum foil
• microwave

Directions

1. 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).
2. Let stand 5 minutes. Cool slightly; cut into desired size of pieces.
3. Meanwhile, heat oven to 350°F. Spray 3-quart casserole with cooking spray. Separate cans from chow mein mix.
4. 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.
5. Stir chicken into chow mein mixture. Spoon over chow mein noodles in casserole.
6. 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.
7. Bake uncovered 5 minutes longer.