| 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.
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