Thai Cashew Chicken Casserole
serves 4-64 cups chicken broth or water
2 cups long-grain rice
2 tablespoon butter
1/2 teaspoon salt or to taste
1/2 cup chicken broth
2 1/2 teaspoons soy sauce
1/4 teaspoon granulate sugar
2 tablespoons vegetable oil
2 teaspoons chopped garlic
1 teaspoon cornstarch
12 oz. boneless, skinless chicken breasts, cut into cubes
4 oz. asparagus, trimmed and cut into 1-inch pieces
1 green or red bell pepper, thinly sliced
1 cup cashews
1/4 cup lightly packed chopped basil leaves
Preheat the oven to 375°F.
Lightly grease a casserole dish with cooking spray.
Combine 2 cups broth, rice, butter, and salt in the casserole dish.
Cover and bake 20 minutes.
Meanwhile, whisk 1/2 cup broth with soy sauce, sugar, oil, garlic, and cornstarch.
Add chicken and toss to coat well.
Remove casserole from the oven and stir rice.
Layer on the asparagus and bell pepper.
Layer with the chicken and sauce.
Sprinkle on the cashews.
Return casserole to oven, uncovered, and bake 20 minutes more or until chicken is cooked through.
Remove from the oven and let casserole stand for 10 minutes.
Sprinkle with basil.
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