Cashew Rice and Chicken Casserole

  The recipe for Cashew Rice and Chicken Casserole in the Land O Lakes Country Heritage cookbook looked quite good. However, it called for baking in the oven for an hour, and using wild rice and white rice.  

  I did not want to spend this much time and the cost of wild rice on a casserole so decided to use their ingredients and my twist on putting it together. I am going to use the directions I came up with and if you want to check out the recipe in the cookbook I encourage you to do so. This is an excellent cookbook and the casserole was well received at our house.

 Cashew Chicken & Rice Casserole

2 cups cubed cooked chicken or what you have on hand
1 6 ounce box Uncle Ben’s Long Grain & Wild Rice original recipe (omit seasoning packet)

2 ¼ cups chicken broth

1 cup salted cashews (whole and pieces are cheapest)

1 cup sliced celery

¼ cup chopped parsley (optional)

2 tablespoons butter

½ cup chicken broth and ¼ cup white wine if desired. (I used Sherry)

1 jar chopped pimiento, drained

⅔ cup dairy sour cream

1 teaspoon dried basil or italian seasoning

1 teaspoon salt  (taste before adding. The cashews add salt)

Pepper to taste

  Cook rice with the 2 ¼ cups broth about 25 minutes. If there is still liquid on the rice add it to the rest of the casserole. 

  While rice is cooking, in large skillet melt butter, saute celery and nuts. Add the rest of the ingredients, except the sour cream. Simmer on medium low. When rice is done, add to the skillet. Stir in the sour cream and heat through. I let it heat about 15 minutes.