"Winter is the ideal time to enjoy a big helping of this hearty casserole, packed with wild rice and chicken and topped with cashews."

4	cups	diced cooked chicken, up to 5 cups
1	cup	chopped celery
2	tablespoons	butter or margarine
2	cans (10 3/4 oz. each)	condensed cream of mushroom soup, undiluted
2	cups	chicken broth
1	jar(4 oz.)	sliced mushrooms, drained
1	small	onion, chopped
1	can	uncooked wild rice, rinsed and drained
1/4	teaspoon	poultry seasoning
		fresh parsley, chopped

• 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 x 9 x 2-inch baking dish. Cover and bake at 3500 for 1 hour.
• Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Bake 15 minutes longer or until the rice is tender. Garnish with parsley

  Yield: 10-12 servings