Yield: 12 Servings
|½ pounds||Mushrooms; fresh, sliced|
|1 cup||Celery; chopped|
|1 cup||Sweet red pepper; chopped|
|⅔ cup||Green onions; chopped|
|2||Garlic cloves; minced|
|⅓ cup||Saute Butter; Mrs. Bateman's Butterlike(tm|
|2||Chicken bouillon cube|
|1½ quart||Cooked chicken; cubed|
|1 quart||Cooked wild rice|
|1 quart||Cooked long-grain brown rice|
|½ pounds||Cheddar cheese; lowfat, shredded|
|1½ teaspoon||Dried basil|
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