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Chicken & Rice Casserole

2 cups of coarsely diced cooked chicken
2 cups of cooked rice
1 cup of cooked peas
1 can of condensed mushroom soup
1/2 cup of light cream
1/2 teaspoon of curry powder
1 tablespoon of Escoffier Sauce
salt and pepper to taste
Grated Swiss cheese
butter for dotting

Mix the chicken, rice and peas in a 2 quart casserole. Mix soup, cream and seasoning and pour into the casserole. Mix well. Top with cheese and dot with butter. Bake at 375ºF. oven until the top is golden brown, about 20 - 25 minutes. Serves 4

 

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