Ingredients
4 to 5 cups diced cooked chicken1 cup chopped celery2 tablespoons butter2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2 cups chicken broth1 jar (4-1/2 ounces) sliced mushrooms, drained1 small onion, chopped1 cup uncooked wild rice, rinsed and drained1/4 teaspoon poultry seasoning3/4 cup cashew piecesChopped fresh parsley
Preparation
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.
