| 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 [email protected] on Mar 16, 98
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