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Chicken and Rice Supreme Recipe

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This recipe for Chicken and Rice Supreme is from The Holden Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

TOPPING:
1 cup cheddar cheese, grated
1/4 cup dry bread or cracker crumbs
Directions:
Directions:
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 º 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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