Submitted by Cathy Choate, Pleasant Hope, Mo.
Ingredients:
• 1 C chopped onion
• 1 C chopped celery
• 2 Tbsp butter
• 1 C chicken broth
• 2 Tbsp soy sauce
• 4 C cooked chicken
• 2 cans cream of mushroom soup (can use cream of chicken)
• 3 C cooked rice
• 1 to 2 C cashews
Directions:
In a large skillet, sauté onions and celery in butter, add broth, soy sauce and soup. Simmer for 5 minutes; add chicken and rice. Pour into a greased 9-by-13 baking dish. Sprinkle cashews on top and bake in a 350-degree oven for 15 to 20 minutes, or until bubbly around the edges. Notes: Can be made ahead of time, refrigerated and baked the next day. Recipe can also be cut in half for a smaller amount.
