Name: Chicken Wild Rice Dish Recipe
Yield: 12
Ingredients: ½ lb 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; 2 cups Water; 1.50 qts Cooked chicken; can be cubed; 1 qt Cooked wild rice; 1 qt Cooked long-grain brown rice; ½ lb Cheddar cheese; low-fat, shredded; 2.25 tsp Salt; 1.50 tsp Dried Basil; ½ tsp Pepper

CategoryDinners

Yields12 Servings

½ lb 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

2 cups Water

1.50 qts Cooked chicken; can be cubed

1 qt Cooked wild rice

1 qt Cooked long-grain brown rice

½ lb Cheddar cheese; low-fat, shredded

2.25 tsp Salt

1.50 tsp Dried Basil

½ tsp Pepper

1

In a kettle, saute the first five ingredients in the butter substitute until tender.

2

Add remaining ingredients and mix well. Spoon into a greased 13 x 9" aluminum foil pan.

3

Cover and bake at 350 F. for 75 minutes.

4

Uncover and bake for 15 minutes longer or until heated through.

5

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

Ingredients