Name: Chicken Wild Rice Dish
Ingredients: 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; 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Casseroles, Do ahead, Entree, Low-fat, Poultry	12	Servings

INGREDIENTS

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; 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

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" 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@concentric.net> on Jul 13, 1997

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