Wild Rice Harvest Casserole



10 servings



5 cups diced chicken, cooked
1 cup chopped celery
2 tbsp. butter or
2 cans (10-3/4 oz. each) condensed cream of mushroom soup
2 cans chicken broth
4 oz. mushrooms
1 sm. onion, diced
1 cup wild rice, uncooked, washed and drained
1/4 tsp. poultry seasoning
3/4 cup cashew nuts, in pieces
Fresh parsley, chopped


In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, seasoning and chicken mixture. Pour into a greased 13x9x2 baking dish. Cover and bake for 1 hour at 350°F; uncover and bake for 30 minutes more, stir. Sprinkle with cashews and return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.

Similar Recipes


0 Recipe Reviews