Wild Rice Harvest Casserole


Fall is the ideal time to enjoy a big helping of this hearty casserole, packed with wild rice and chicken and topped with cashews. When we serve this for our two daughters' birthday party, it gets raves! -Julianne Johnson, Grove City, Minnesota

Prep Time:
20 mins
Cook Time:
1 hrs 45 mins
Total Time:
2 hrs 5 mins
10 servings


  • 4 cups diced cooked chicken

  • 1 cup chopped celery

  • 2 tablespoons butter or margarine

  • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted

  • 2 cups chicken broth

  • 1 (4.5 ounce) jar sliced mushrooms, drained

  • 1 small onion, chopped

  • 1 cup uncooked wild rice, rinsed and drained

  • ¼ teaspoon poultry seasoning

  • ¾ cup cashew pieces

  • 1 teaspoon Chopped fresh parsley


  1. 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. x 2-in. baking dish. Cover and bake at 350 degrees F 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.