Chicken wild rice dish

Yield: 12 Servings

Measure Ingredient
½ pounds Mushrooms; fresh, sliced
1 cup Celery; chopped
1 cup Sweet red pepper; chopped
⅔ cup Green onions; chopped
2 \N Garlic cloves; minced
⅓ cup Saute Butter; Mrs. Bateman's Butterlike(tm
2 \N Chicken bouillon cube
2 cups Water
1½ quart Cooked chicken; cubed
1 quart Cooked wild rice
1 quart Cooked long-grain brown rice
½ pounds Cheddar cheese; lowfat, shredded
2¼ teaspoon Salt
1½ teaspoon Dried basil
½ teaspoon Pepper

In a kettle, saute the first five ingredients in the butter substitute until tender. Add remaining ingredients and mix well. Spoon into a greased 13 x 9" baking dish. Cover and bake at 350 F. for 75 minutes. Uncover and bake for 15 minutes longer or until heated through.

This dish may be assembled and refrigerated overnight. Remove from the refrigerator 1 hour before baking.

Recipe by: Country Woman Magazine, 6/97 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997

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