| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Box Uncle Ben's long grain & Wild rice |
| 2 |
tb |
Butter |
| 1/4 |
c |
Diced green pepper |
| 1/2 |
c |
Diced celery |
| 1/2 |
c |
Chopped onion |
| 1 |
|
4 oz can sliced mushrooms |
| 1 |
cn |
(10/1/4 oz) cr. of mushroom soup |
| 2/3 |
c |
Milk |
| 3 |
c |
Cooked white chicken; cubed, up to 4 |
| 1 |
c |
Grated cheese |
|
|
Slivered almonds for garnish |
INSTRUCTIONS
I got the following recipe out of the food section of the Des Moines paper.
Tried it on the family, and we decided it was definitely a keeper.
Heat oven to 425. Cook rice according to package directions.
Melt butter; add onion, celery, green pepper and mushrooms. Saute gently
until tender.
Mix w/remaining ingredients and pour into buttered casserole. Garnish
w/slivered almonds. Bake 30 minutes.
I bought the frozen, diced chicken meat, and popped into the microwave to
heat while I was sauteeing the "veggies". Also, while it didn't say, I
covered it while baking.
I sprinkled a little more cheese on it right before serving.
Posted to TNT Recipes Digest by eshutts@ccmail.unl.edu on Mar 16, 98
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