Cashew chicken plus

4 Servings

Ingredients

Quantity Ingredient
4 Skinless chicken breasts; cubed
1 medium Onion; diced
3 cups Sliced mushrooms; 8 oz. OR
1 can (10 oz) sliced mushrooms
1 cup Uncooked long grain rice
2 teaspoons Ground ginger
3 Chicken bouillon cubes; or 3 T granules
1½ cup Boiling water (use less if chicken yields water when, cooking)
2 cups Broccoli pieces
1 cup Cashew nets
Salt and pepper; to taste
Soy sauce; to taste
Carrot shavings; for garnish

Directions

Preheat oven to 375 F. In a 2½ quart casserole place onion, chicken and one crushed bouillon cube. Cover and Microwave on Medium High (70% powder) for 5 minutes, stirring once. Add mushrooms, rice, boiling water, ginger and remaining bouillon cubes, crushed. Cover and bake in oven for 30 minutes. Stir and add broccoli, making sure rice is covered with liquid.

Bake another 10 minutes. When vegetables are done to your liking, remove from oven and allow to stand for a few minutes, so moisture will be absorebed. Stir in ½ cup cashews, salt, pepper nad soy sauce. Place remaining cashews on top and put until broiler, without cover to brown the top. Add carrot shavings for garnish. To store snap on plastic refrigerator cover. Day 2 Leftover Meal: Mandarin Chicken: To leftovers add extra cooked rice, if necessary and stir in 1 pgk. frozen pea pods. Microwave for 5-7 minutes. Add 10 ounces mandarin oranges, drained. before serving.

NOTES : The recipe says to use a Corningware French White round casserole .

(looks like a souffle dish.)

Recipe by: Corningware Advertisment Posted to MC-Recipe Digest V1 #783 by Roberta Banghart <bobbi744@...> on Sep 16, 1997

Related recipes