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- July 26, 2002 at 9:36 am #248841Guest
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.
Heat oven to 350 F. In 3 quart casserole or 13×9″ baking pan stir together all ingredients. Cover and bake, stirring occasionally, for 50-60 minutes 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 tender, about 40-50 minutes.
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Send info to info@recipesbyemail.com for more information.
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