Chicken Rice Casserole with Cashews

By JanF1201

Ingredients

• 14 1/2 ounces canned low sodium chicken broth
• 2 cups instant brown rice
• 2 cups chicken breasts, cooked and cubed
• 1 cup celery, thinly sliced
• 1/2 cup red bell peppers, diced
• 1/4 cup green onions, sliced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 cup nonfat sour cream
• 1/2 cup white wine, or chicken broth
• 1/2 cup low-fat cheddar cheese, shredded
• 1/4 cup cashews, chopped

Preparation

Step 1

In medium saucepan bring chicken broth to a boil. Add rice. Reduce heat. Cover and simmer 5 minutes. In large bowl, combine rice, chicken, celery, red bell pepper, green onions, parsley, thyme, sour cream and wine. Place in 3 quart casserole. Cover and bake at 350 10 minutes. Uncover, sprinkle with cheese and cashews and continue baking 10-15 minutes or until heated through.