Wild Rice Harvest Casserole

By dette

Fall is the ideal time to enjoy a big helping of this hearty casserole, packed with wild rice and chicken and topped with cashews. When we serve this for our two daughters' birthday party, it gets raves! -Julianne Johnson, Grove City, Minnesota

Ingredients

• Ingredients
• 4 to 5 cups diced cooked chicken
• 1 cup chopped celery
• 2 tablespoons butter
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 2 cups chicken broth
• 1 jar (4-1/2 ounces) 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

Details

Servings 10
Cooking time 21mins

Preparation

Step 1

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. baking dish. Cover and bake at 350° 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. Yield: 10-12 servings.



Nutrition Facts: 1 serving (1 each) equals 252 calories, 12 g fat (4 g saturated fat), 48 mg cholesterol, 510 mg sodium, 18 g carbohydrate, 2 g fiber, 18 g protein