Chicken and Rice Casserole

• 1/4 cups Chopped Chives Or Green Onion Tops
• 1 can (6.5 Oz. Size) Sliced Mushrooms
• 1/4 cups Chopped Bell Pepper
• 4 Tablespoons Butter
• 1 teaspoon Curry Powder, Plus More To Sprinkle On Chicken
• 1- 1/2 cup Uncooked Long Grain Rice
• 1 can (10 Oz. Size) Cream Of Chicken Soup
• 2 cups Chicken Broth Or Stock
• 1 whole Chicken Cut Up Or 6-8 Of Your Favorite Chicken Pieces
• 1 Tablespoon Lemon Pepper (more Or Less For Seasoning Chicken Pieces)

1. Preheat oven to 350 degrees F. In a large skillet saute chives, mushrooms and peppers in butter till tender, about 5 minutes.
2. Stir in the curry powder and rice, continue to saute about 5 minutes longer, stirring often.
3. Stir in soup and stock, mixing well, then pour into a grased 9x13 pan.
4. Sprinkle the chicken pieces with the lemon pepper and additional curry powder, then place on top of the rice mixture.
5. Cover and bake for 30 minutes.
6. Remove the cover and contine to bake additional 45 minutes.
7. Notes: Use more or less of the curry depending on your taste.
8. You can used cream of mushroom or cream of chicken and mushroom soup in this recipe.
9. Probably any of the creamed soups would work.
10. Substitue 8 ounces of fresh sliced mushroom for the canned.
11. Portabellas are wonderful.

chives, mushrooms, bell pepper, butter, curry, rice, cream of chicken soup, chicken broth, chicken, lemon pepper

Taken from tastykitchen.com/recipes/main-courses/chicken-and-rice-casserole-4/ (may not work)