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| 1 | Box Uncle Ben's long grain & Wild rice |
| 2 Esslöffel | butter |
| 1/4 Tasse | green Pepper diced |
| 1/2 Tasse | celery diced |
| 1/2 Tasse | onion chopped |
| 5 x ca. 30 g | Can sliced mushrooms |
| 1 Dose | (10/1/4 oz) cr. of mushroom soup |
| 2/3 Tasse | milk |
| 3 Tasse | Cooked white chicken; cubed, up to 4 |
| 1 Tasse | cheese grated |
| | Slivered almonds for garnish |
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I got the following recipe out of the food section of the Des Moines paper. Tried it on the family, and we decided it was definitely a keeper.
Heat oven to 425. Cook rice according to package directions.
Melt butter; add onion, celery, green pepper and mushrooms. Saute gently until tender.
Mix w/remaining ingredients and pour into buttered casserole. Garnish w/slivered almonds. Bake 30 minutes.
I bought the frozen, diced chicken meat, and popped into the microwave to heat while I was sauteeing the "veggies". Also, while it didn't say, I covered it while baking.
I sprinkled a little more cheese on it right before serving.
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