Chicken and Wild Rice

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 or margarine
  • 4 (14 1/2 ounce) cans 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

Instructions

  1. In a large pot, saute the first five ingredients in butter until tender.
  2. Add remaining ingredients and mix well.
  3. Spoon into four greased 13 x 9-inch baking dishes.
  4. Cover and bake at 350 degrees F for 75 minutes.
  5. Uncover and bake 15 minutes longer or until heated through.

Yield: 50 servings

This dish may be assembled and refrigerated overnight. Remove from the refrigerator 1 hour before baking.

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