Wild Rice Chicken & Cashew Casserole

4 to 5 Cups of diced cooked chicken
1 Cup chopped celery
2 Tbsp. butter
2 (10.75 oz) Cans condensed cream of mushroom soup
2 Cups chicken broth
1 (4.5 oz) jar sliced mushrooms (drained)
1 small onion (chopped)
1 Cup uncooked wild rice
1/4 tsp. poultry seasoning
3/4 Cups cashew pieces
chopped fresh parsley

Preheat oven to 350*F.

Brown the chicken and celery in the butter in a skillet. Combine the soup and chicken broth until smooth. Add the mushrooms, onions, rice, poultry seasoning to the chicken mixture. Pour mixture into a greased 13×9x2 baking dish.

Cover and bake at 350F for 1 hour. Then uncover and bake for an additional 30 minutes. Stir. Sprinkle with the cashews. Return to the oven for an additional 15 minutes or until the rice is tender. Be sure the nuts don’t burn! Garnish with parsley.

Serves: 10- 12.