"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken and Rice Supreme Recipe

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This recipe for Chicken and Rice Supreme, by , is from The Holden Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Eden
Added: Sunday, October 25, 2009


3 tablespoons vegetable oil, divided
1 onion, chopped
2 cups mushrooms, sliced
1 1/2 pounds boneless chicken, cubed
1/4 cup dry white wine
1 (10 ounces) can cream of mushroom soup
1/2 cup chicken broth
1/2 cup sour cream
1 teaspoon curry powder
4 cups cooked rice
1 cup frozen peas
1/2 cup green onions, chopped
Salt and pepper to taste

1 cup cheddar cheese, grated
1/4 cup dry bread or cracker crumbs

In a large skillet, heat 2 tablespoons 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, both, 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 baking dish or casserole. Top with a mixture of cheese and crumbs. Bake uncovered in 350 oven for 30 - 40 minutes, or until mixture bubbles and topping golden brown.

Number Of Servings:
Number Of Servings:
6 - 8 servings.




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