Wild Rice Harvest Casserole Recipe

4.5 2 5
Wild Rice Harvest Casserole Recipe
Wild Rice Harvest Casserole Recipe photo by Taste of Home
Publisher Photo

Wild Rice Harvest Casserole Recipe

Read Reviews
4.5 2 5
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-3/4 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-3/4 hours

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

Nutritional Facts

1 each: 252 calories, 12g fat (4g saturated fat), 48mg cholesterol, 510mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 18g protein.

  • 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
  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

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wendyjojo User ID: 4530645 10629
Reviewed Mar. 22, 2011

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

MY REVIEW
debinmn User ID: 3401806 7849
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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