 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 14 |
|
For deer season I always take care of chuck wagon for the hunters by throwing things together. This is what I came up with using the leftover in the refridgerator. It feeds about 12 hunters and the pot was empty at the end of the day. The porportions are ALL estimates. Ingredients:
2 (4 ounce) cans mushrooms |
1 large onion, chopped |
2 tablespoons garlic, chopped |
2 (10 ounce) cans cream of mushroom soup |
3 cups chicken (about 3 cups ) or 3 cups turkey (about 3 cups ) |
3 (46 ounce) cans chicken broth |
16 ounces frozen vegetables |
2 cups wild rice |
2 cups white rice |
Directions:
1. put everything in BIG stock pot except for rice.
2. bring to a boil and add the rice. Make sure there is enough broth to cook rice fully.
3. stir occasionally to keep rice for sticking to the bottom of pot.
4. when rice is fully cooked serve with crusty bread in a deep bowl and watch it disappear.
|
|