Wild Rice Harvest Casserole

• 5 cups diced chicken, cooked
• 1 cup chopped celery
• 2 tbsp. butter
• margarine
• 2 cans (10-3/4 oz. each) condensed cream of mushroom soup
• 2 cans chicken broth
• 4 oz. mushrooms
• 1 sm. onion, diced
• 1 cup wild rice, uncooked, washed and drained
• 1/4 tsp. poultry seasoning
• 3/4 cup cashew nuts, in pieces
• Fresh parsley, chopped

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, seasoning and chicken mixture.
4. Pour into a greased 13x9x2 baking dish.
5. Cover and bake for 1 hour at 350F; uncover and bake for 30 minutes more, stir.
6. Sprinkle with cashews and return to the oven for 15 minutes or until the rice is tender.
7. Garnish with parsley.

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

Taken from www.foodgeeks.com/recipes/3515 (may not work)