1 cup cashew pieces

3 tbsp olive oil

1/2 cup each chopped celery, onion and mushrooms

1 can cream of chicken soup

2 cans (above) water

1/2 tsp each salt, garlic powder, and pepper

3 drops Louisiana Hot Sauce or Tobasco Sauce

1 tsp Worcestershire Sauce

4 cups steamed or cooked rice

 

In a large skillet combine olive oil, celery and onion.  Saute until vegetables are tender.  Stir in turkey, cashews, chicken soup, water, and all seasonings and sauces.  Simmer about 20 minutes.  Add the mushrooms.  Let simmer about 2 minutes.

 

Serve over rice. 

 

Makes 4 large servings