Chicken Wild Rice Dish


12 Servings


Do ahead, Entree, Low-Fat, Poultry


1/2 lb Mushrooms; fresh, sliced
1 c  Celery; chopped
1 c  Sweet red pepper; chopped
2/3 c  Green onions; chopped
2 Garlic cloves; minced
1/3 c  Saute Butter; Mrs. Bateman's-Butterlike (tm)
2 Chicken bouillon cube
2 c  Water
1 1/2 qt Cooked chicken; can be cubed
1 qt Cooked wild rice
1 qt Cooked long-grain brown rice
1/2 lb Cheddar cheese; lowfat, shredded
2 1/4 ts Salt
1 1/2 ts Dried basil
1/2 ts Pepper

Cooking Instructions:

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" aluminum foil pan. 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  on Jul 13, 1997

Suggested Handi-Foil Products:

20394 – Cook-n-Carry 13x9 Utility Pans w/Lids

22002 – Ultimates® 13x9 Utility Pans

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