Wild Rice Harvest Casserole

Chef Kim18 December 2021Eggs-Cheese-Legumes

Time

1 Hour

Serves

8

Serving Size

1

Complexity

Easy

Calories

225

Carbs

18

Tags

American CuisineCasserolePoultryChicken

INGREDIENTS


  • 5 cups diced chicken, cooked
  • 1 cup chopped celery
  • 2 tbsp. butter or 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

DIRECTIONS

 

  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 350°F; 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. Garnish with parsley

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