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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Creamy, ricey yumminess. This recipe comes from the Junior League of the Ozarks cookbook, Sassafras. It's very quick to put together. Ingredients:
2 tablespoons butter |
1 cup chopped celery |
1/4 cup chopped onion |
2 (10 3/4 ounce) cans cream of mushroom soup |
2/3 cup chicken broth |
4 cups cooked diced chicken |
4 tablespoons soy sauce (i use low sodium) |
2 cups cooked rice |
1 cup chow mein noodles |
1 cup cashew nuts |
Directions:
1. Preheat oven to 375 degrees.
2. In a large saucepan, saute celery and onion in butter until tender.
3. Stir in soup and chicken broth.
4. Simmer 5 minutes.
5. Add chicken and soy sauce.
6. Cook over low heat 5 minutes.
7. Stir in rice.
8. Spoon into a 9x13 inch baking dish and bake until liquid bubbles to the surface, 15-20 minutes.
9. Sprinkle noodles and nuts on top and brown in oven.
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