Ingredients
-
1/3
-
1
-
5 - 6
-
2
-
3/4
-
1
-
1 1/2
-
1 1/2
-
1
-
1/2
-
1 1/2
-
2
-
1/4
-
-
Directions
Curry Chicken Casserole – the lighter Version, My family LOVES the original recipe posted by Chef on the coast, but I’m on a diet and wanted to make a much lighter version I really only posted this because I wanted to see how the nutritional content changed so I can try to calculate it to WW points 🙂 I also added about a cup of broccoli in to add some extra veggies I think this is our favorite recipe from this site so far!!!, My family LOVES the original recipe posted by Chef on the coast, but I’m on a diet and wanted to make a much lighter version I really only posted this because I wanted to see how the nutritional content changed so I can try to calculate it to WW points 🙂 I also added about a cup of broccoli in to add some extra veggies I think this is our favorite recipe from this site so far!!!
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Steps
|
1
Done
|
In a Dutch Oven Over Medium Heat, Saute Onion, Celery and Mushrooms in Butter Until Tender. |
|
2
Done
|
Stir in Rice, Parsley, Boullion and Water. Bring to a Boil. |
|
3
Done
|
Reduce Heat; Cover and Simmer Until Rice Is Tender, About 25 Minutes. |
|
4
Done
|
Add Soup, Sour Cream and Curry Powder; Mix Well. Fold in Chicken. |
|
5
Done
|
Spoon Into a Greased 2 Qt Baking Dish. Sprinkle With Parmesan Cheese. Bake, Uncovered, at 350 Degrees For 50 Minutes. |
