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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
