Barbara Eden's Chicken and Rice Supreme recipe

3 tablespoons vegetable oil, divided 50 mL
1 onion, chopped
2 cups mushrooms, sliced 500 mL
1 1/2 pounds boneless chicken, cubed 750 g
1/4 cup dry white wine 50 mL
1 (10 ounce/284 mL) can cream of mushroom soup
1/2 cup chicken broth 125 mL
1/2 cup sour cream 125 mL
1 teaspoon curry powder 5 mL
4 cups cooked rice 1 L
1 cup frozen peas 250 mL
1/2 cup green onions, chopped 125 mL
Salt and pepper to taste

Topping:
1 cup Cheddar cheese, grated 250 mL
1/4 cup dry bread or cracker crumbs 50 mL

In a large skillet, heat 2 tablespoons (25 mL) oil over medium heat: cook onion and mushrooms until softened. Remove to mixing bowl. Add remaining tablespoon of oil to hot saucepan and cook chicken pieces (skin removed) until golden brown; remove to bowl. Add wine to skillet, stirring to deglaze pan; add soup, broth, sour cream and curry powder, whisking together until blended. Stir into chicken and mushroom mixture along with cooked rice, peas and green onions; mix until well blended. Season with salt and pepper to taste. Transfer mixture to greased 10-cup (2.5 L) baking dish or casserole. Top with a mixture of cheese and crumbs. Bake uncovered in 350 degree F (180 degree C) oven for 30 to 40 minutes, or until mixture bubbles and topping is golden brown.

Makes 6 to 8 servings.

Per serving for 6: 603 calories, 40 g protein, 23 g fat, 56 g carbohydrate.

Per serving for 8: 452 calories, 30 g protein, 17 g fat, 42 g carbohydrate