Ingredients:

4-5 cups diced, cooked chicken

1 cup chopped celery

2 tbsp butter

2 cans (10 3/4 oz each) cream of mushroom soup

2 cups chicken broth

1 jar (4 1/2 oz) sliced mushrooms, drained

1 small onion, chopped

1 cup uncooked wild rice, rinsed and drained

1/4 tsp poultry seasoning

3/4 cup cashew pieces

parsley

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1. In a skillet, brown chicken and celery in butter.
2. In a large bowl, combine soup and broth until smooth.
3. Add the mushrooms, onion, rice, poultry seasoning, and chicken mixture.
4. Pour into a greased 13x9x2 inch baking dish.
5. Cover and bake at 350° for 1 hour.
6. Uncover and bake 30 additional minutes.
7. Stir, sprinkle with cashews. Bake 15 minutes more.
8. Garnish with parsley.

Serves 5-6