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In a large skillet, heat 2 tablespoons (25 mL) oil over medium heat: cook onion
and mushrooms until softened. Remove to mixing bowl.
Add remaining tablespoon of oil to hot saucepan and cook chicken pieces (skin
removed) until golden brown; remove to bowl.
Add wine to skillet, stirring to deglaze pan; add soup, broth, sour cream and
curry powder, whisking together until blended. Stir into chicken and mushroom mixture
along with cooked rice, peas and green onions; mix until well blended. Season with
salt and pepper to taste.
Transfer mixture to greased 10-cup (2.5 L) baking dish or casserole. Top with
a mixture of cheese and crumbs.
Bake uncovered in 350 degree F (180 degree C) oven for 30 to 40 minutes, or until
mixture bubbles and topping is golden brown.
Makes 6 to 8 servings.
Per serving for 6: 603 calories, 40 g protein, 23 g fat, 56 g carbohydrate.
Per serving for 8: 452 calories, 30 g protein, 17 g fat, 42 g carbohydrate