Wild Rice Harvest Casserole |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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 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:
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.
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