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Wild Rice Harvest Casserole Recipe

Wild Rice Harvest Casserole Recipe photo by Taste of Home

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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

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Wild Rice Harvest Casserole Recipe

Prep: 20 min. Bake: 1-3/4 hours

Yield: 10-12 Servings

20 105 125

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

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.

Nutritional 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.

Originally published as Wild Rice Harvest Casserole in Taste of Home October/November 1994, p35

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Wild Rice Harvest Casserole

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Reviewed on Mar. 22, 2011 by wendyjojo

Hubby said "you can make this once a week".

Reviewed on Oct. 04, 2008 by debinmn

This is absolutely delicious! We had friends over and served this dish and what a great dish! I substituted julienned carrots for the celery since I didn't have any on celery hand and I also baked it in my cast iron dutch oven. I will definately make this one again!