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Chicken Wild Rice Dish

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

90 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound mushrooms
fresh, sliced
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1 cup celery
chopped
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1 cup sweet red bell peppers
chopped
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cup scallions, spring or green onions
chopped
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2 each garlic cloves
minced
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cup butter
substitute
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2 each chicken bouillon cubes
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2 cups water
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1 ½ quarts chicken
cooked, cubed
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1 quart wild rice
cooked
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1 quart long grain rice
brown, cooked
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½ pound cheddar cheese
lowfat, shredded
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2 ¼ teaspoons salt
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1 ½ teaspoons basil
dried
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½ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
226.8 g mushrooms
fresh, sliced
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237 ml celery
chopped
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237 ml sweet red bell peppers
chopped
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158 ml scallions, spring or green onions
chopped
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2 each garlic cloves
minced
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79 ml butter
substitute
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2 each chicken bouillon cubes
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473 ml water
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1.5 quarts chicken
cooked, cubed
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0.9 l wild rice
cooked
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0.9 l long grain rice
brown, cooked
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226.8 g cheddar cheese
lowfat, shredded
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11 ml salt
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7.5 ml basil
dried
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2.5 ml black pepper
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 40851% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 1216mg 51%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 10%
Sugars g
Protein 30g
Vitamin A 33% Vitamin C 60%
Calcium 31% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 
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