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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This came from TOH - cooking for a crowd. I was intrigued by the recipe so divided it down for a family of 6. Even my kids love this recipe. I was not a curry fan before trying this and I guiltily admit - I had 3 helpings the first time I made it. Ingredients:
1/3 large onion, diced |
1 stalk celery, chopped |
5 -6 large mushrooms, chopped |
1/4 cup margarine |
3/4 cup rice (do not use instant rice) |
1 teaspoon parsley |
1 1/2 teaspoons chicken bouillon (or 2 cubes) |
1 1/2 cups water |
1 (11 3/4 ounce) can cream of mushroom soup |
3/4 cup sour cream |
1 1/2 teaspoons curry powder |
2 chicken breasts, cooked and cubed |
1/3 cup parmesan cheese |
Directions:
1. In a Dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender.
2. Stir in rice, parsley, boullion and water. Bring to a boil.
3. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
4. Add soup, sour cream and curry powder; mix well. Fold in chicken.
5. Spoon into a greased 2 qt baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 50 minutes.
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