Chicken and Wild Rice

Yield: 50 servings

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
• 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.

Attribution

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