• 1 C. chicken broth
• 1 (10.75 oz.) can  condensed cream of chicken soup
• 1 (10.75 oz.) can  condensed cream of mushroom soup
• 2 Tbs. soy sauce
• 1 (2 to 3 lb.) whole chicken, cut into pieces
• 4 C. hot cooked rice
• 1 C. cashew nuts

Preheat oven to 400 degrees. Combine the broth, cream of chicken soup, mushroom soup, and soy sauce in a large saucepan and bring to a boil; add chicken, rice and 3/4 cup cashews. Mix well and pour mixture into a 9x13-inch baking dish. Sprinkle remaining 1/4 cup cashews on top. Bake for 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.

Makes 4 to 6 servings.