Vickie Raven Recipe

Cubed Chicken, Rice & Cashew Casserole

By Vickie Raven Vickie_Raven


Recipe Rating:
 1 Rating
Serves:
6
Prep Time:
Cook Time:

Vickie's Story

A new and easy version of a favorite recipe...just great for workig Mom's, can be baked and frozen for later use.

Ingredients

2 c
cubed & cooked chicken
2 c
wild rice, cooked
1 c
salted whole cashews
1 c
(approx) 2 stalks sliced celery
1/2 c
uncooked long grain rice
3 Tbsp
melted butter
Find more recipes at goboldwithbutter.com
1 1/2 c
chicken broth
1/2 c
white wine or (chicken broth)
2 jar(s)
2 oz. chopped pimento's
1 oz
carton 8 oz sour cream
1/2 tsp
salt
2 tsp
freshly chopped garlic
1 tsp
basil, dried
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Directions Step-By-Step

1
Cook and chop your chicken.
Cook and drain your wild rice.
Chop celery.
Melt butter.
2
Spray either a 13X9" pan or use a 3 Qt. casserole pan.
3
Mix all ingredients in bowl and pour into pan and cover. Cook for 50-60 min. Uncover and bake for 10-15 min. to brown top.

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy


  • Comments

  • 1-3 of 3
  • user
    Debbie Young DebbieCakes56 - May 28, 2013
    My goodness, this sounds wonderful. I can't wait to try this out. Thanks for posting Vickie. I bet you have lots more wonderful recipes.
  • user
    sande sawyers quirkyalert - May 31, 2013
    when do yu cook the white rice? Do you cook the celery and garlic in butter before adding it to the rest of the stuff?? It sounds quite yummy but incomplete in instructions.... or I am just missing something. *L*
    Sande
  • user
    Vickie Raven Vickie_Raven - Jun 6, 2013
    You are right Sande...when you melt the butter, sauté your celery in it till tender, you cook the rice while you are chopping your chicken....It is a yummy recipe, thanks for asking me. I will get better at this!!! xoxo V