Chicken Rice Casserole

By on October 8, 2011


3/4 Cups Wild Long Grain Rice Mix
1/2 Cup Onion Chopped
1/2 Cup Celery Chopped
2 Tablespoons Butter Or Margarine
1 Can Cream Of Mushroom Soup
1/2 Cup Low Fat Sour Cream
1/2 Cup Dry White Wine
1/2 Teaspoon Curry Powder
2 Cups Cubed Cooked Chicken
1 Garlic Clove Minced
Serving Size 6
310 Calories Per Serving
10 Grams Of Fat


The first step to making this delicious dish is to Cook the rice as the package says. Usually one part to one part. Now in a medium skillet add the butter and saute the onions, minced garlic and celery until glazed over but still crunchy. Gradually stir in condensed cream of mushroom soup, sour cream, dry white wine and curry powder. Now stir in cubed cooked chicken and the cooked rice. mix for 1 minute. Pour all contents into a large baking dish, bake at 350 degrees for 40 minutes. Stir well before serving. Serve warm.