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Ingredientes
- 2 1/2 to 3 lbs. chicken (meaty pcs)
- 1 c. water
- 1 c. dry sherry cooking wine
- 1/2 teaspoon curry pwdr
- 1 med. onion, sliced
- 1/2 c. sliced celery
- 1 1/2 teaspoon salt
- 1 can sliced mushrooms (3 ounce. can)
- 2 Packages (6 ounce. each) long-grain and wild rice with seasonings
- 1 c. dairy lowfat sour cream
- 1 can (10 ounce.) condensed cream of mushroom soup
Direcciones
- Place chicken in deep kettle. Add in water, sherry, curry pwdr, onion, celery, salt. Bring to boil, cover tightly - reduce heat and simmer 1 hour or possibly till chicken is tender. Strain broth; cook chicken and broth. When chicken is cold, remove meat from bones; throw away skin. Cut meat into bite size pcs. Measure broth and use as part of liquid for cooking rice, following package directions for hard rice.
- Combine chicken, rice, undiluted mushroom soup, lowfat sour cream and mushrooms in mixing bowl; toss and mix. Place in a 3 1/2 qt casserole. Garnish top with 1 can (3 oz) whole mushrooms and bake in a 350 degree oven 1 hour. Makes 8-10 servings. May also garnish with sprig of parsley in center of casserole.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 10 servings | |
| Calories 299 | |
| Calories from Fat 171 | 57% |
| Total Fat 19.17g | 24% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 685mg | 29% |
| Potassium 278mg | 8% |
| Total Carbs 7.72g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.85g | 3% |
| Protein 17.19g | 28% |
