| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Casseroles, Chicken, Rice |
6 |
Servings |
INGREDIENTS
| 8 |
|
Chicken breast halves without skin; boneless |
| 3 1/2 |
c |
Water; Divided use |
| 1/2 |
c |
Dry Sherry |
| 1 |
md |
Onion; Quartered |
| 1/2 |
ts |
Curry powder; or more to taste |
| 2 |
ts |
Salt |
| 1 |
|
Stalk Celery; with leaves |
| 1 |
lb |
Fresh mushrooms; whole |
| 1/4 |
c |
Reduced calarie margarine |
| 12 |
oz |
Uncle Ben's long grain and wild rice (2 boxes) |
| 1 |
cn |
Campbell's Healthy Request Condensed Cream of Mushroom Soup |
| 1 |
c |
Fat free sour cream |
INSTRUCTIONS
Combine chicken, 2 cups water, sherry, onion, curry, salt and celery;
simmer until chicken is very tender (about 30-45 minutes if chicken is
frozen when you put it in the pot). Saute mushrooms in margarine just
until lightly browned. Remove chicken, reserving stock. Cut chicken into
large bite sized pieces. Mix chicken, rice mix and seasoning packets,
strained broth from cooking chicken and enough water to equal about 3-1/2
cups, mushrooms soup and sour cream. Mix thoroughly. Put in casserole
dish (about lasagna size or slightly larger) and bake at 350 degrees about
45 minutes. (Taste rice and see if done.)
Recipe By : Connie
Posted to MC-Recipe Digest V1 #279
Date: Mon, 04 Nov 1996 21:25:25 -0800
From: Connie Halliday <connieh@earthlink.net>
Serving Ideas : Serve with broccoli.
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