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Raciónes: 12

Ingredientes

Cost per serving $1.47 view details

Direcciones

  1. Place chicken in deep kettle. Add in water, sherry, salt, curry pwdr, onion and celery. Bring to boil and cover tightly. Reduce heat and simmer 1 hour. Remove from heat and strain broth. Chill chicken and broth at once. When cold, remove chicken from bone, discarding skin. Cut into bite-size pcs.
  2. Wash mushrooms, pat dry, and saute/fry in butter till golden brown. Measure broth and use as part of liquid to cook rice (following package instructions for hard rice). Combine chicken, rice and mushrooms (reserve sufficient caps to place a few on top of casserole). Blend lowfat sour cream and mushroom soup, undiluted and toss with chicken mix. Place in a 3 1/2 to 4 qt casserole. Arrange reserved mushrooms in circle on top. Cover and chill till needed. To heat, bake in 350 degree oven for 1 hour. Serves 10. (I sometimes put into 2 smaller casseroles and freeze 1 casserole for later.)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 309g
Recipe makes 12 servings
Calories 321  
Calories from Fat 220 69%
Total Fat 24.74g 31%
Saturated Fat 10.76g 43%
Trans Fat 0.0g  
Cholesterol 88mg 29%
Sodium 685mg 29%
Potassium 343mg 10%
Total Carbs 5.88g 2%
Dietary Fiber 0.7g 2%
Sugars 2.84g 2%
Protein 16.54g 26%
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