Curry Chicken Casserole - cooking recipe

Ingredients

1/3 large onion, diced
1 stalk celery, chopped
5 -6 large mushrooms, chopped
1/4 cup margarine
3/4 cup rice (do not use instant rice)
1 teaspoon parsley
1 1/2 teaspoons chicken bouillon (or 2 cubes)
1 1/2 cups water
1 (11 3/4 ounce) can cream of mushroom soup
3/4 cup sour cream
1 1/2 teaspoons curry powder
2 chicken breasts, cooked and cubed
1/3 cup parmesan cheese

Preparation

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