Cashew Chicken Casserole
1 cup chicken broth
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
2 tablespoons soy sauce
1 (2 to 3 pound) chicken, cut up
4 cups hot cooked rice
1 cup cashews
Preheat oven to 400. In saucepan, combine chicken broth, soups and soy sauce. Bring to a boil. Add chicken, rice and 3/4 cup nuts, mix well. Spoon into 9x13 inch baking dish. Sprinkle with remaining nuts. Bake for 20 to 25 minutes, or until chicken is cooked through and no longer pink.