Serves 6

2-1/3 cups and 1 tablespoon diced cooked chicken
1/2 cup and 1 tablespoon and 2 teaspoons chopped celery
1 tablespoon and 1/2 teaspoon butter or margarine
1-1/4 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 cup and 3 tablespoons chicken broth
5/8 (4.5 ounce) jar sliced mushrooms, drained
5/8 small onion, chopped
1/2 cup and 1 tablespoon and 2 teaspoons uncooked wild rice, rinsed and drained
1/8 teaspoon poultry seasoning
1/3 cup and 2 tablespoons cashew pieces
Chopped fresh parsley

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.