Chicken-Yogurt Enchilada Casserole
INGREDIENTS:
8 Chicken breast halves
-without skin; boneless
3 1/2 c Water; Divided use
1/2 c Dry Sherry
1 md Onion; Quartered
1/2 ts Curry powder; or more to
-taste
2 ts Salt
1 Stalk Celery; with leaves
1 lb Fresh mushrooms; whole
1/4 c Reduced calarie margarine
12 oz Uncle Ben's long grain and
-wild rice (2 boxes)
1 cn Campbell's Healthy Request
-Condensed Cream of
-Mushroom Soup
1 c Fat free sour cream
8 Chicken breast halves
-without skin; boneless
3 1/2 c Water; Divided use
1/2 c Dry Sherry
1 md Onion; Quartered
1/2 ts Curry powder; or more to
-taste
2 ts Salt
1 Stalk Celery; with leaves
1 lb Fresh mushrooms; whole
1/4 c Reduced calarie margarine
12 oz Uncle Ben's long grain and
-wild rice (2 boxes)
1 cn Campbell's Healthy Request
-Condensed Cream of
-Mushroom Soup
1 c Fat free sour cream
Combine chicken, 2 cups water, sherry, onion, curry, salt and celery; simmer until chicken is very tender (about 30-45 minutes if chicken is frozen when you put it in the pot). Saute mushrooms in margarine just until lightly browned. Remove chicken, reserving stock. Cut chicken into large bite sized pieces. Mix chicken, rice mix and seasoning packets, strained broth from cooking chicken and enough water to equal about 3-1/2 cups, mushrooms soup and sour cream. Mix thoroughly. Put in casserole dish (about lasagna size or slightly larger) and bake at 350 degrees about 45 minutes. (Taste rice and see if done.)