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Wild Rice Harvest Casserole

 Wild Rice Harvest Casserole
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
10-12 ServingsPrep: 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.
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.