Title: Chicken wild rice dish
 Categories: Casseroles, Do ahead, Entree, Low-fat, Poultry
      Yield: 12 Servings
 
    1/2 lb Mushrooms; fresh, sliced
      1 c  Celery; chopped
      1 c  Sweet red pepper; chopped
    2/3 c  Green onions; chopped
      2    Garlic cloves; minced
    1/3 c  Saute Butter; Mrs. Bateman's
           -Butterlike(tm
      2    Chicken bouillon cube
      2 c  Water
  1 1/2 qt Cooked chicken; cubed
      1 qt Cooked wild rice
      1 qt Cooked long-grain brown rice
    1/2 lb Cheddar cheese; lowfat,
           -shredded
  2 1/4 ts Salt
  1 1/2 ts Dried basil
    1/2 ts Pepper
 
  In a kettle, saute the first five ingredients in the butter substitute
  until tender. Add remaining ingredients and mix well. Spoon into a
  greased 13 x 9" baking dish. Cover and bake at 350 F. for 75 minutes.
  Uncover and bake for 15 minutes longer or until heated through.
  
  This dish may be assembled and refrigerated overnight. Remove from the
  refrigerator 1 hour before baking.