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Chicken and Wild Rice Casserole
February 15, 2004

I have been making this recipe for years and even sell it to people as a frozen casserole. I use twice as much chicken though and use 1 pound of fresh, sliced and sauted in 3 T of butter mushrooms. I can freeze 2 STUFFED 8 x 8 aluminum pans or 1 STUFFED 9 x 13 pan. IT feezes SO well and I have NEVER made this for anyone and not been asked for the recipe. It is an absolute staple in our household.

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