What's Cookin'?

WILD RICE HARVEST CASSEROLE

Tammy Conder

4 to 5 cups diced cooked chicken

1 cup chopped celery

2 tablespoons butter or margarine

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

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