Camp Meetin' Chicken and Wild Rice

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.