Barbara Eden
Chicken and Rice Supreme

Yield: 6 to 8 servings

Ingredients

Chicken and Rice

• 3 tablespoons vegetable oil, divided 50 mL
• 1 onion, chopped
• 2 cups mushrooms, sliced 500 mL
• 1 1/2 pounds boneless chicken, cubed 750 g
• 1/4 cup dry white wine 50 mL
• 1 (10 ounce/284 mL) can cream of mushroom soup
• 1/2 cup chicken broth 125 mL
• 1/2 cup sour cream 125 mL
• 1 teaspoon curry powder 5 mL
• 4 cups cooked rice 1 L
• 1 cup frozen peas 250 mL
• 1/2 cup green onions, chopped 125 mL
• Salt and pepper to taste

Topping

• 1 cup Cheddar cheese, grated 250 mL
• 1/4 cup dry bread or cracker crumbs 50 mL

Instructions

1. In a large skillet, heat 2 tablespoons (25 mL) oil over medium heat: cook onion and mushrooms until softened. Remove to mixing bowl.
2. Add remaining tablespoon of oil to hot saucepan and cook chicken pieces (skin removed) until golden brown; remove to bowl.
3. 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.
4. Transfer mixture to greased 10 cup (2.5 L) baking dish or casserole. Top with a mixture of cheese and crumbs.
5. Bake uncovered at 350 degrees F (180 degrees C) for 30 to 40 minutes, or until mixture bubbles and topping is golden brown.

Nutrition

Per serving for 6: 603 calories, 40g protein, 23g fat, 56g carbohydrate.

Per serving for 8: 452 calories, 30g protein, 17g fat, 42g carbohydrate