Curry Chicken Casserole - the lighter Version |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I think this is our favorite recipe from this site so far. Ingredients:
1/3 large onion, diced |
1 stalk celery, chopped |
5 -6 large mushrooms, chopped |
2 tablespoons butter |
3/4 cup rice (do not use instant rice, i use basmati) |
1 teaspoon parsley |
1 1/2 teaspoons chicken bouillon (or 2 cubes) |
1 1/2 cups water |
1 (11 3/4 ounce) can 98% fat-free cream of mushroom soup |
1/2 cup light sour cream |
1 1/2 teaspoons curry powder |
2 chicken breasts, cooked and cubed |
1/4 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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