Barbara Eden's Chicken and Rice Supreme
Chicken and Rice:
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 (10.5 - 10.75 ounce) 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
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, 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 baking dish or casserole. Top with a mixture of cheese and crumbs. Bake uncovered in 350 degrees F. oven for 30 to 40 minutes or until mixture bubbles and topping is golden brown. Makes 6 to 8 servings.
Classic Celebrity Recipes
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