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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A favorite from the Westport Room in Kansas City, this dish was created by Chef Joseph Amberd A fifteen-year veteran with Fred Harvey, Amherd had many fans, including President Truman's daughter Margaret silent-film star Gorrine Griffith, Washington Redskins owner Preston Marshall, and Kansas City Club manager H J Fawcett Ingredients:
1 lb chicken breast, cooked |
2 cups boiled rice |
1/4 lb butter |
1 quart cream, sauce |
2 teaspoons curry powder |
salt and pepper |
1/4 cup sherry wine |
3/4 cup grated swiss cheese |
Directions:
1. Dice chicken into 1-inch squares.
2. In large skillet over medium heat, melt butter and stir in curry powder and sherry Add chicken to this mixture and sauté 5 minutes.
3. Meanwhile, cook rice.
4. Using a 2-quart saucepan, heat sauce (see Fred Harvey Cream Sauce).
5. Carefully blend chicken and cooked rice into the sauce.
6. Stir carefully until well mixed.
7. Place in casserole, top with grated cheese, and place under broiler until browned, about 4 minutes, or bake in glass dish at 400 degrees until browned and bubbly, about 10 minutes.
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