Wild Rice Harvest Casserole Recipe
Wild Rice Harvest Casserole Recipe photo by Taste of Home

Wild Rice Harvest Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours
MAKES: 10-12 servings

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

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.

Directions

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

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.

Reviews for Wild Rice Harvest Casserole

AVERAGE RATING
   (5)
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 (2)
4 Star
 (3)
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MY REVIEW
Reviewed Mar. 22, 2011

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

MY REVIEW
Reviewed Oct. 4, 2008

"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!"

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