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
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