chicken rice casserole with cashews |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I really like this recipe beacuse it's just as good left over! Ingredients:
1 can chicken broth (14 ounces) |
2 cups instant rice (can use brown) |
2 cups cubed, cooked chicken breasts |
1 cup thinly sliced celery |
1/2 cup diced red pepper |
1/2 cup chopped canadian bacon (optional) |
1/4 cup sliced green onion |
1/4 cup parsley |
1 teaspoon thyme |
1 cup sour cream (can use low fat or non fat) |
1/2 cup white wine or 1/2 cup chicken broth |
1/2 cup shredded cheddar cheese |
1/4 cup cashews |
Directions:
1. in a medium sauce pan bring chicken broth to a boil, add rice.
2. reduce heat, cover and simmer 5 minutes.
3. In a large bowl combine rice, chicken, celery, red pepper, canadian bacon, green onions, parsley, thyme, sour cream and wine or chicken broth.
4. place in a 3 qt casserole dish, cover and bake 350 for 10 minutes, uncover and sprinkle with cheese and cashews and bake for 10-15 minutes.
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