• 2 cups chicken stock
• 1 cup rice
• 2 Tbs. unsalted butter
• 2 cups celery, diced
• 2 Tbs. green bell pepper, seeded and diced
• 1/4 lb. mushrooms, sliced
• 1-1/2 lbs. cooked chicken, chopped
• 1/4 lb. bottled pimentos, diced
• 1 can cream of mushroom soup
• 1 can chicken rice soup
• 1/3 cup cashews, chopped

Soak clay pot and its cover in water at least 15 minutes. Bring stock to a boil in a saucepan over high heat. Stir in rice and immediately reduce heat to low. Cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Melt butter in a heavy nonstick skillet over medium high heat. Sauté celery, green pepper and mushrooms 5 minutes, or until tender. Combine all ingredients, except cashews, in a bowl. Mix thoroughly and transfer to clay pot. Cover and place in cold oven. Turn on oven to 400°F and bake 45 minutes. Sprinkle with cashews and bake another 15 minutes, uncovered.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 494, fat 17.0g, 31% calories from fat, cholesterol 109mg, protein 42.6g, carbohydrates 40.9g, fiber 3.2g, sugar 2.5g, sodium 931mg, diet points 11.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 1.8, Lean meat: 0.4, Fat: 2.5, Sugar: 0.0, Very lean meat protein: 4.5

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