Chicken-Wild Rice Casserole
Chicken-Wild Rice Casserole
1 package onion soup mix -- (1 3/8 oz)
2 cups fat free sour cream
2 1/2 pounds boneless skinless chicken breasts -- cut in pieces
2 cups dry sherry
1 cup water
1 tsp. salt
1 dash pepper
1/2 tsp. dried basil
1 pinch thyme
1 tsp. curry powder
6 Tbsp. minced fresh parsley
1 can cream of mushroom soup -- (10-1/2 oz)
1 1/2 cups wild rice -- uncooked
Blend dry onion soup into sour cream in a bowl and allow to stand for 2 hours. Place chicken in roasting pan; pour sherry and water over it; sprinkle with all seasonings and parsley; cover roaster tightly. (If lid doesn't fit securely, place a sheet of aluminum foil over pan before covering.) Bake at 300º F for 1-1/2 hours, or until meat falls off bones. Remove chicken from roaster, cover loosely and set aside to cool. Strain pan juices from roaster into saucepan and simmer until reduced to 1-1/2 cups. Blend in mushroom soup until smooth and heat together a few minutes. (This is better if you blend by pouring liquid into canned soup.) Slowly combine with sour cream mixture. The cream will not curdle if you blend slowly, pouring hot liquid into cream mixture a little at a time. Cook rice according to package directions. Skin and bone cooled chicken; cut into bite-size pieces. Combine with rice and turn into buttered casserole. Pour sauce over and toss lightly. When ready to serve, heat uncovered at 250º F for about 30 minutes. Excellent prepared ahead of time; freezes beautifully.
Makes 12 servings 5.5 points per serving
NOTES : Per serving: 281.8 cal, 3.5g fat, 2.3g fibre, 634mg sodium
1 package onion soup mix -- (1 3/8 oz)
2 cups fat free sour cream
2 1/2 pounds boneless skinless chicken breasts -- cut in pieces
2 cups dry sherry
1 cup water
1 tsp. salt
1 dash pepper
1/2 tsp. dried basil
1 pinch thyme
1 tsp. curry powder
6 Tbsp. minced fresh parsley
1 can cream of mushroom soup -- (10-1/2 oz)
1 1/2 cups wild rice -- uncooked
Blend dry onion soup into sour cream in a bowl and allow to stand for 2 hours. Place chicken in roasting pan; pour sherry and water over it; sprinkle with all seasonings and parsley; cover roaster tightly. (If lid doesn't fit securely, place a sheet of aluminum foil over pan before covering.) Bake at 300º F for 1-1/2 hours, or until meat falls off bones. Remove chicken from roaster, cover loosely and set aside to cool. Strain pan juices from roaster into saucepan and simmer until reduced to 1-1/2 cups. Blend in mushroom soup until smooth and heat together a few minutes. (This is better if you blend by pouring liquid into canned soup.) Slowly combine with sour cream mixture. The cream will not curdle if you blend slowly, pouring hot liquid into cream mixture a little at a time. Cook rice according to package directions. Skin and bone cooled chicken; cut into bite-size pieces. Combine with rice and turn into buttered casserole. Pour sauce over and toss lightly. When ready to serve, heat uncovered at 250º F for about 30 minutes. Excellent prepared ahead of time; freezes beautifully.
Makes 12 servings 5.5 points per serving
NOTES : Per serving: 281.8 cal, 3.5g fat, 2.3g fibre, 634mg sodium
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