Cashew Rice and Chicken Casserole
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2 1/2 cups cooked chicken -- in 1" cubes
2 cups cooked wild rice
1 cup salted whole cashews
1 cup celery (2 stalks) -- in 1" dice
1/2 cup uncooked long grain rice -- 1/4
1/4 cup chopped fresh parsley
3 tablespoon s butter or margarine -- melted
1 1/2 cups chicken broth
1/2 cup white wine or more chicken broth
4 ounce jar chopped pimiento -- drained
8 ounce cart n sour cream
1 teaspoon dried basil leaves
1/2 teaspoon salt
2 teaspoons finely chopped fresh garlic


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Heat oven to 350 F. In 3 quart casserole or 13x9" baking pan stir togethe

r all ingredients. Cover and bake, stirring occasionally, for 50-60 minut

es or until rice is tender. Uncover and continue baking for 10-15 minutes

or until rice has absorbed all the liquid. Microwave Directions: in 4
quart casserole stir together all ingredients

. Cover and Microwave on High, stirring every 15 minutes until rice is te

nder, about 40-50 minutes.

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