It's week four and we decided to borrow a recipe from Tim's Nanny. Tim's had it before and suggested we give it a try. I think we did it justice!
¼ c. diced onion
4 tablespoons soy sauce
1 c. diced celery
2 c. minute rice (uncooked)
2 tablespoons butter
½--1 c. cashews
2/3 c. chicken broth
1 c. chow mein noodles
2 cans cream of mushroom soup
2 lg. chicken breasts (we used 3 cans of canned chicken)
Cook chicken breasts in water with some salt & pepper sprinkled in. (40—45 minutes)
Pull cooked chicken off of bone and set aside. (Or ignore if you are using canned chicken like us)
Saute onion and celery in butter (approx. 3—4 minutes).
Add chicken broth and mushroom soup and simmer 5 minutes.
Add uncooked rice, chicken meat, and soy sauce. Mix well.
Pour into a large casserole dish. Bake until bubbly (approx. 30—40 minutes) @ 350 degrees.
Remove from oven and sprinkle with cashews and chow mein noodles. Bake 5 minutes more
Things we learned:
1. Canned chicken will taste the same, and it will take you SO much less time.
2. I would use more chicken broth (or cream of mushroom soup). It was a little dry for me.
3. We might add some oyster sauce next time too. We used that for our sauce when we make homemade cashew chicken and it adds a nice flavor.
Recipe courtesy Tim's Nanny :)