Title: Cashew chicken plus
 Categories: Broccoli, Casseroles, Chicken, Main dishes, Rice
      Yield: 4 Servings
 
      4    Skinless chicken breasts;
           -cubed
      1 md Onion; diced
      3 c  Sliced mushrooms; 8 oz. OR
      1 cn (10 oz) sliced mushrooms
      1 c  Uncooked long grain rice
      2 ts Ground ginger
      3    Chicken bouillon cubes; or 3
           -T granules
  1 1/2 c  Boiling water (use less if
           -chicken yields water when,
           -cooking)
      2 c  Broccoli pieces
      1 c  Cashew nets
           Salt and pepper; to taste
           Soy sauce; to taste
           Carrot shavings; for garnish
 
  Preheat oven to 375 F. In a 2 1/2 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 1/2 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 5-7
  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