Wild Rice Harvest Casserole
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INGREDIENTS
4 cups diced cooked chicken
1 cup chopped celery
2 tablespoons butter or margarine
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
2 cups chicken broth
1 (4.5 ounce) jar sliced mushrooms, drained
1 small onion, chopped
1 cup uncooked wild rice, rinsed and drained
1/4 teaspoon poultry seasoning
3/4 cup cashew pieces
Chopped fresh parsley
DIRECTIONS
In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.
