Wild Rice Harvest Casserole
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Ingredients
| 5 cups | diced chicken, cooked | | 1 cup | chopped celery | | 2 tbsp. | butter or | | margarine | | 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 |
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Instructions
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.
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