| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Tasteofhome | 10 | servings | |
INGREDIENTS
| 5 | c | Chicken; cooked and diced |
| 1 | c | Celery; chopped |
| 2 | tb | Butter; or margarine |
| 2 | cn | Condensed cream of mushroom |
| Soup; undiluted; 10 3/4oz ea | ||
| 2 | c | Chicken broth |
| 4 1/2 | oz | Mushrooms; canned or fresh |
| 1 | sm | Onion; diced |
| 1 | c | Wild rice; uncooked; washed |
| Drained | ||
| 1/4 | ts | Poultry seasoning |
| 3/4 | c | Cashew nuts; in pieces |
| Fresh parsley; chopped |
INSTRUCTIONS
1. In a skillet, brown chicken and celery in butter. 2. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, seasoning and chicken mixture. 3. Pour into a greased 13x9x2 baking dish. Cover and bake for 1 hour; uncover and bake for 30 minutes more, stir. 4. Sprinkle with cashews and return to the oven for 15 minutes or until the rice is tender. Garnish with parsley. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Converted by MM_Buster v2.0l.
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