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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
  • 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

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

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