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BARBARA EDEN'S CHICKEN AND RICE SUPREME




Source of Recipe


the web


List of Ingredients




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

Topping
1 C. cheddar cheese, grated 250 mL
1/4 C. dry bread or cracker crumbs 50 mL

Recipe



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�F (180�C) oven for 30 to 40 minutes, or until mixture bubbles and topping is golden brown.
Makes 6 to 8 servings.