Curry Chicken Casserole - The "lighter" Version

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1/3 large onion, diced
• 1 stalk celery, chopped
• 5 -6 large mushrooms, chopped
• 2 tablespoons butter
• 3/4 cup rice (do not use instant rice, i use basmati)
• 1 teaspoon parsley
• 1 1/2 teaspoons chicken bouillon (or 2 cubes)
• 1 1/2 cups water
• 1 (11 3/4 ounce) can 98% fat-free cream of mushroom soup
• 1/2 cup light sour cream
• 1 1/2 teaspoons curry powder
• 2 chicken breasts, cooked and cubed
• 1/4 cup parmesan cheese

Recipe

• 1 in a dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender.
• 2 stir in rice, parsley, boullion and water. bring to a boil.
• 3 reduce heat; cover and simmer until rice is tender, about 25 minutes.
• 4 add soup, sour cream and curry powder; mix well. fold in chicken.
• 5 spoon into a greased 2 qt baking dish. sprinkle with parmesan cheese. bake, uncovered, at 350 degrees for 50 minutes.