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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 100 |
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When I've invited a crowd over for the holidays, this is the recipe I reach for. It's a rich, meaty dish that makes plenty and satisfies one and all.Julia Garnett, Virginia Beach, Virginia Ingredients:
13 large onions, diced |
4 medium bunches celery, sliced |
6 cans (8 ounces each) mushroom stems and pieces, drained |
2 cups butter, cubed |
9 packages (4 ounces each) long grain and wild rice mix |
13-1/2 cups water |
12 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted |
13 cups sour cream |
1/4 cup curry powder |
72 cups cubed cooked chicken (36 pounds boneless skinless chicken breasts) |
1 can (8 ounces) grated parmesan cheese |
Directions:
1. In several large saucepans over medium heat, saute the onions, celery and mushrooms in butter until tender. Stir in rice with contents of seasoning packets and water; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
2. Stir in the soup, sour cream and curry powder. Fold in chicken. Spoon into nine greased 13-in. x 9-in. baking dishes. Sprinkle with cheese.
3. Bake, uncovered, at 350° for 45-60 minutes or until bubbly. Yield: 100 servings.
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