Glutton's Chicken and Rice With Cashews

• 2 lbs chicken parts (I use skinless thighs and breasts, dark meat adds flavor)
• 2 (12 ounce) cans low sodium chicken broth
• 1 cup uncooked rice
• 1 12 cups skim milk
• 34 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 cup sliced mushrooms
• 8 ounces of crushed cashews
• salt and pepper, to taste
• poultry seasoning, to taste
• basil, to taste

1. Soak chicken in brine of white vinegar and sea salt for at least 45 minutes to an hour.
2. For gas ovens, preheat to 425 degrees; electric, 350.
3. Mix milk, broth, cream and dijon mustard for 3 minutes; place in 9x13 inch glass baking dish.
4. Add uncooked rice and cashews to milk/soup/mustard mix; mix rice thoroughly with spoon or fork.
5. Cover chicken with olive oil and seasonings; place in dish on top of rice/soup mixture.
6. Cook for approximately one hour; you may have to check to make sure it doesn't overcook, especially with an electric oven.
7. When done, take out of oven, let cool for ten minutes, and serve.

chicken, chicken broth, rice, milk, heavy cream, mustard, mushrooms, cashews, salt, poultry seasoning, basil

Taken from www.food.com/recipe/gluttons-chicken-and-rice-with-cashews-226037 (may not work)