Cashew Rice and Chicken Casserole
alt.cooking-chien/Duckie (2002)
Serving Size: 6

2 1/2 cups cooked cubed chicken
2 cups cooked wild rice
1 cup salted whole cashews
1 cup diced celery
1/2 cup uncooked long-grain rice
1/4 cup chopped fresh parsley
3 tablespoons butter -- melted
1 1/2 cups chicken broth
1/2 cup dry white wine or additional chicken broth
1 (4 oz.) jar chopped pimientos -- drained
1 (8 oz.) carton sour cream
1 teaspoon dried basil leaves
2 teaspoons finely chopped garlic
salt and freshly ground pepper

Heat oven to 350F. In 3-quart casserole or 13 by 9-inch baking pan stir together chicken, wild rice, cashews, celery, long-grain rice, parsley, butter, chicken broth, wine, pimientos, sour cream, basil, and garlic.

Season with salt and pepper. 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.