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Chicken Wild Rice Dish
This special dish will be sure to delight guests. This dish can be assembled the night before and baked the day of.—Taste of Home Test Kitchen, Greendale, Wisconsin
50 Servings
Prep: 35 min. Bake: 1-1/2 hours
Ingredients
2 pounds sliced fresh mushrooms
4 cups chopped celery
4 cups chopped sweet red pepper
2-2/3 cups chopped green onions
8 garlic cloves, minced
1-1/3 cups butter, cubed
4 cans (14-1/2 ounces
each
) chicken broth
24 cups cubed cooked chicken
16 cups cooked wild rice
16 cups cooked long grain rice
8 cups (2 pounds) shredded cheddar cheese
3 tablespoons salt
3 tablespoons dried basil
2 teaspoons pepper
Directions
In a stockpot, saute the first five ingredients in butter until
tender. Add remaining ingredients and mix well. Spoon into four
greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for
75 minutes. Uncover and bake 15 minutes longer or until heated
through. Yield: 50 servings.
Editor's Note:
This dish may be assembled and refrigerated overnight. Remove from the refrigerator 1 hour before baking.
Nutrition Facts:
1 serving (1 each) equals 366 calories,
© Taste of Home 2013
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Chicken Wild Rice Dish
(continued)
Nutrition Facts:
15 g fat (8 g saturated fat), 92 mg cholesterol, 687 mg sodium, 29 g carbohydrate, 2 g fiber, 28 g protein.
© Taste of Home 2013