Wild Rice Stuffing Bake
- 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 tablespoon butter
- 14 oz. bag seasoned bread cubes
- Left over chicken or turkey, diced
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 until veggies are tender.
Toss together veggies bread cubes in 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.