Recipe - Cashew Chicken Plus

4 Skinless chicken breasts;
cubed
1 md Onion; minced
3 cup Sliced mushrooms; 8 oz. OR
1 cn (10 oz) cut or sliced up mushrooms
1 cup Uncooked long grain rice
2 teaspoon Ground ginger
3 Chicken bouillon cubes; or 3
T granules
1 One half cup Boiling water (use less if
chicken yields water when,
cooking)
2 cup Broccoli pieces
1 cup Cashew nets
Salt and pepper; to taste
Soy sauce; to taste
Carrot shavings; for garnish

Preheat oven to 375 F. In a 2 One half 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 One half 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 57
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 MCRecipe Digest V1 #783 by Roberta Banghart
bobbi744@sojourn.com on Sep 16, 1997