Cashew Chicken Casserole

Creamy, ricey yumminess. This recipe comes from the Junior League of the Ozarks cookbook, Sassafras. It's very quick to put together.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 1  cup  chopped celery
• 1⁄4 cup  chopped onion
• 2 (10 3/4ounce) cans  cream of mushroom soup
• 2⁄3 cup chicken broth
• 4  cups  cooked diced chicken
• 4  tablespoons soy sauce (I use low sodium)
• 2  cups cooked rice
• 1  cup  chow mein noodles
• 1  cup cashew nuts

Directions

1. Preheat oven to 375 degrees.
2. In a large saucepan, saute celery and onion in butter until tender.
3. Stir in soup and chicken broth.
4. Simmer 5 minutes.
5. Add chicken and soy sauce.
6. Cook over low heat 5 minutes.
7. Stir in rice.
8. Spoon into a 9x13 inch baking dish and bake until liquid bubbles to the surface, 15-20 minutes.
9. Sprinkle noodles and nuts on top and brown in oven.