Fall Harvest: Wild Rice Casserole Baked in a Pumpkin

Take one medium size pumpkin and hollow out the inside. Cut the top off big enough to scoop out the casserole. Once stuffed you will place the top back on the pumpkin.

Stuffing:

Boil carrots, celery, and onion in chicken broth covering vegetables. Boil until they are partially tender. Season to taste salt, pepper and sage.

Mix vegetables when done with cooked wild rice and one can of cream of chicken or celery.

Add in cooked cubed chicken. Mix together.

Put the mixture into the hollowed pumpkin placing the lid back on. Make several pierces along the sides of the pumpkin.

Cook the now stuffed pumpkin on a baking sheet or pan in a hot oven of 350 degrees for around 1 hour for a big pumpkin or smaller 45 minutes. Test with a fork for tenderness.

Enjoy (:

Recipe by: Dolly Potts