About 3 lb. stew chicken
2 c. chicken broth
1 sm. onion, softened in butter
1 c. chopped celery, cooked until tender
2 cans cream of mushroom soup
2 cans cream of chicken soup
4 oz. mushrooms, drained
1 c. raw UNCLE BEN'S® rice
1/4 c. cashews
Salt & pepper to taste

Cook chicken; cool, cut in pieces. Soften onion and celery in small amount of butter and a little water. Add all together and put in large casserole. Bake 1 1/4 hours at 350 degrees.