Wild Rice Harvest Casserole

• 4 to 5 c. diced, cooked chicken
• 1 c. chopped celery
• 2 Tbsp. butter or margarine
• 2 (10 3/4 oz. each) cans condensed cream of mushroom soup (undiluted)
• 2 c. chicken broth
• 1 (4 1/2 oz.) jar sliced mushrooms, drained
• 1 small onion, chopped
• 1 c. uncooked wild rice, rinsed and drained
• 1/4 tsp. poultry seasoning
• 3/4 c. cashew pieces
• chopped fresh parsley

1. In a skillet, brown chicken and celery in butter.
2. In a large bowl, combine soup and broth until smooth.
3. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture.
4. Pour into a greased 13 x 9 x 2-inch baking dish.
5. Cover and bake at 350u0b0 for 1 hour.
6. Uncover and bake for 30 minutes.
7. Stir; sprinkle with cashews.
8. Return to the oven for 15 minutes or until the rice is tender.
9. Garnish with parsley.
10. Yield:
11. 10 to 12 servings.

chicken, celery, butter, condensed cream, chicken broth, mushrooms, onion, wild rice, poultry seasoning, cashew pieces, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660754 (may not work)