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Wild Rice Stuffing Bake Recipe

Ingredients:

1 box
Maggie & Mary’s Creamy Wild Rice Soup Mix
3 stalks celery, diced
1/3 cup chopped onions
1 can
of mushrooms (drained)
1 Tbsp.
butter
14 oz
bag seasoned bread cubes
Left over chicken or turkey, diced

Directions:

Prepare soup according to instructions on box, except reduce the amount of water by 1 cup. When the soup is just about ready, saute celery, onions and mushrooms in butter in a separate pan until veggies are tender.

Toss together veggies & bread cubes in a large bowl. Add prepared soup and chicken. Mix well. Spoon mixture into greased 9” x 13” baking dish; cover with foil.

Bake at 350° for about 30 minutes or until heated through. For a “crispy” top, remove foil and bake for additional 10 minutes. Serve with hot gravy.

Optional: Enjoy with Deano's Sea Salt Jalapeno Chips


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