Potluck and Buffet Recipes

Chicken and Wild Rice

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

In a large pot, saute the first five ingredients in butter until tender. Add remaining ingredients and mix well. Spoon into four greased 13 x 9-inch baking dishes. Cover and bake at 350 degrees F for 75 minutes.

Uncover and bake 15 minutes longer or until heated through.

Yields 50 servings

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