Wild Rice Harvest Casserole Recipe

Wild Rice Harvest Casserole Recipe

  • 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
  1. 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.
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