Curry Chicken Casserole - the lighter Version

• 13 large onion, diced
• 1 stalk celery, chopped
• 5 -6 large mushrooms, chopped
• 2 tablespoons butter
• 34 cup rice (do not use instant rice, I use Basmati)
• 1 teaspoon parsley
• 1 12 teaspoons chicken bouillon (or 2 cubes)
• 1 12 cups water
• 1 (11 3/4 ounce) can 98% fat-free cream of mushroom soup
• 12 cup light sour cream
• 1 12 teaspoons curry powder
• 2 chicken breasts, cooked and cubed
• 14 cup parmesan cheese

1. In a Dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender.
2. Stir in rice, parsley, boullion and water.
3. Bring to a boil.
4. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
5. Add soup, sour cream and curry powder; mix well.
6. Fold in chicken.
7. Spoon into a greased 2 qt baking dish.
8. Sprinkle with Parmesan cheese.
9. Bake, uncovered, at 350 degrees for 50 minutes.

onion, celery, mushrooms, butter, rice, parsley, chicken bouillon, water, cream of mushroom soup, light sour cream, curry powder, chicken breasts, parmesan cheese

Taken from www.food.com/recipe/curry-chicken-casserole-the-lighter-version-342761 (may not work)