Chicken Wild Rice Dish
Yield
6 servingsPrep
15 minCook
90 minReady
1 hrsTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | pound |
mushrooms
fresh, sliced |
|
1 | cup |
celery
chopped |
|
1 | cup |
sweet red bell peppers
chopped |
|
⅔ | cup |
scallions, spring or green onions
chopped |
|
2 | each |
garlic cloves
minced |
|
⅓ | cup |
butter
substitute |
|
2 | each |
chicken bouillon cubes
|
* |
2 | cups |
water
|
|
1 ½ | quarts |
chicken
cooked, cubed |
* |
1 | quart |
wild rice
cooked |
* |
1 | quart |
long grain rice
brown, cooked |
* |
½ | pound |
cheddar cheese
lowfat, shredded |
|
2 ¼ | teaspoons |
salt
|
|
1 ½ | teaspoons |
basil
dried |
* |
½ | teaspoon |
black pepper
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
226.8 | g |
mushrooms
fresh, sliced |
|
237 | ml |
celery
chopped |
|
237 | ml |
sweet red bell peppers
chopped |
|
158 | ml |
scallions, spring or green onions
chopped |
|
2 | each |
garlic cloves
minced |
|
79 | ml |
butter
substitute |
|
2 | each |
chicken bouillon cubes
|
* |
473 | ml |
water
|
|
1.5 | quarts |
chicken
cooked, cubed |
* |
0.9 | l |
wild rice
cooked |
* |
0.9 | l |
long grain rice
brown, cooked |
* |
226.8 | g |
cheddar cheese
lowfat, shredded |
|
11 | ml |
salt
|
|
7.5 | ml |
basil
dried |
* |
2.5 | ml |
black pepper
|
Directions
In a kettle, sauté the first five ingredients in the butter substitute until tender.
Add remaining ingredients and mix well. Spoon into a greased 13 x 9 inch baking dish .
Cover and bake at 350℉ (180℃) 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.