A convenient spin on cashew chicken, this approach uses canned soups as the sauce base for a filling chicken-and-rice casserole.
INGREDIENTS (for 4 servings):
- 1 cup chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 tablespoons soy sauce
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 4 cups hot cooked rice
- 1 cup cashew nuts
Preheat oven to 400 degrees F (200 degrees C).
Combine the broth, cream of chicken soup, mushroom soup and soy sauce in a large saucepan and bring to a boil; add chicken, rice and 3/4 cup cashews. Mix well and pour mixture into a 9x13 inch baking dish. Sprinkle remaining 1/4 cup cashews on top.
Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.