Glutton's Chicken and Rice With Cashews

I made it tonight, and am eating it as I write. It is based on an old recipe a friend gave to me about a year ago. I love it, but watch the cooking time. The recipe I got from my friend required the oven be set at 450 degrees for about an hour. He had a gas stove; I have an electric one and it seems to cook a lot faster. Maybe you all can help me refine it.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  lbs chicken parts (I use skinless thighs and breasts, dark meat adds flavor)
• 2 (12 ounce) cans low sodium chicken broth
• 1  cup  uncooked rice
• 1 1⁄2 cups skim milk
• 3⁄4 cup heavy cream
• 2  tablespoons Dijon mustard
• 1  cup  sliced mushrooms
• 8  ounces  of crushed cashews
•  salt and pepper, to taste
•  poultry seasoning, to taste
•  basil, to taste

Directions

1. Soak chicken in brine of white vinegar and sea salt for at least 45 minutes to an hour.
2. For gas ovens, preheat to 425 degrees; electric, 350.
3. Mix milk, broth, cream and dijon mustard for 3 minutes; place in 9x13 inch glass baking dish.
4. Add uncooked rice and cashews to milk/soup/mustard mix; mix rice thoroughly with spoon or fork.
5. Cover chicken with olive oil and seasonings; place in dish on top of rice/soup mixture.
6. Cook for approximately one hour; you may have to check to make sure it doesn't overcook, especially with an electric oven.
7. When done, take out of oven, let cool for ten minutes, and serve.