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Ingredientes
- 2-3 lbs. chicken
- 1 c. water
- 1 c. dry sherry
- 1 1/2 teaspoon salt
- 1/2 teaspoon curry pwdr
- 1 med. onion, sliced
- 1/2 c. sliced celery
- 2 (6 ounce.) Packages long grain and wild rice
- 1 pound mushrooms
- 1/4 c. butter
- 1 c. lowfat sour cream
- 1 (10 1/4 ounce.) can cream of mushroom soup
- 1 (6 ounce.) can water chestnuts, liquid removed and minced (optional)
Direcciones
- In a large pot combine first 7 ingredients, cover and simmer 1 hour; strain broth. Chill at once without cooling. When cold, remove chicken from bones and chop chicken. Prepare rice according to directions for hard rice, using broth from the chicken as part of the liquid. Saute/fry mushrooms in butter; combine with chicken and rice, mixing well.
- Blend in slur cream, soup and water chestnuts. Pour mix into a large casserole dish, cover and chill overnight if you like. Bake at 350 degrees for 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 12 servings | |
| Calories 301 | |
| Calories from Fat 170 | 56% |
| Total Fat 19.06g | 24% |
| Saturated Fat 7.79g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 549mg | 23% |
| Potassium 376mg | 11% |
| Total Carbs 12.92g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.6g | 2% |
| Protein 14.6g | 23% |
