Camp Meetin' Chicken and Wild Rice (From Junior League of Baton Rouge) Yield: 8 Servings
4 skinless chicken breast halves 1 onion, chopped 1 (4oz.) can mushrooms, chopped 2 ribs celery, diced 2 tablespoons margarine, melted 2 boxes wild rice (1 1/2 cups raw) 1/4 teaspoon salt 1 can of cream of mushroom soup, less salt/low fat 1 cup light sour cream 1/2 cup grated cheese (1 oz. reduced fat sharp cheddar and 1 oz. skim mozzarella) or 1/4 cup sliced almonds
Boil chicken breasts in enough water to reserve 5 cups of broth. Debone and chop chicken. Chill broth until fat hardens on top, remove and discard fat. Saute' onion, mushrooms, and celery in margarine. Cook wild rice in 4 2/3 cups reserved defatted broth and 1/4 teaspoon salt. Mix rice, chicken, onion,mushrooms, celery, cream of mushroom soup , sour cream and 1/3 cup reserved broth. Place in casserole dish and top with grated cheese or sliced almonds. Bake at 350 degrees until hot and bubbly.
calories fat(g) % fat cal sat fat(g) chol(mg) sodium(mg) per serving 300 10.3 31 4.4 55 318
River Road RecipesIII: A Healthy Collection page 211 River Road Recipes I, Ii, and III are published by the Junior League of Baton Rouge, Inc. The books are available for $17.95 + s/h, please call 225-924-0298 or 1-800-204-1726, fax 225-927-2547 to order.