| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chicken | 6 | Servings | |
INGREDIENTS
| 6 | lb | Chicken breast halves |
| without skin | ||
| 1 | c | Water |
| 1 | Sherry | |
| 1/2 | t | Curry powder |
| 1/2 | Celery, sliced | |
| 1 1/2 | t | Salt |
| 1 | Whole onion, sliced | |
| 1 | Box, 12 Oz Long grain and | |
| Wild Rice | ||
| 1 | c | Sour cream |
| 1 | Cream of mushroom soup | |
| 1 | lb | Mushroom, sauted in butter |
INSTRUCTIONS
Combine chicken, water, sherry, curry, celery, salt, and onion in large saucepan. Simmer 1 hour or until chicken is cooked through. Cool chicken and shred. Drain liquid to use in step 2. 2. Prepare Long Grain and Wild Rice according to package directions using broth from step one and water for liquid. 3. Combine Chicken, rice, and remaining ingredients. Place in 9x12 casserole or divide into two. 4. Bake 1 hour at 350 degrees. NOTES : Freezes well. Recipe by: Neighbor Posted to MC-Recipe Digest V1 #827 by Kj375@aol.com on Oct 5, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 993
Calories From Fat: 240
Total Fat: 26.9g
Cholesterol: 405.5mg
Sodium: 1303mg
Potassium: 1440.1mg
Carbohydrates: 33.2g
Fiber: 3.1g
Sugar: 7.2g
Protein: 146.7g