from the kitchen of Treva Key

CHICKEN & RICE CASSEROLE

1 Chicken, quartered
2 cups Cooked Rice
1 Tbs. Butter or Margarine
1/2 cup Onion, chopped
1/2 cup Celery, chopped
1 can Cream of Chicken Soup
6-oz. can Mushroom Pieces, drained
8-oz. Fat-Free Sour Cream
1 Tbs. Fresh Parsley, chopped
1/8 tsp. Garlic Powder
1/8 tsp. Marjoram
2 Tbs. Sesame Seeds (optional)

Pre-heat oven to 350-F degrees  bake chicken pieces in a 9-inch by 13-inch baking or roasting pan for about
an hour, checking and turning occasionally. Remove chicken from the oven and let cool until you can comfortably  handle it to remove the skin  and de-bone it. Cut into small, bite-size pieces. Return the chicken
pieces to the baking pan, making sure to leave just a
bit of grease to prohibit sticking during baking. Meanwhile, prepare the rice as directed on the package to produce 2 cups of cooked rice, and add the cooked rice to the chicken pieces in the baking pan. Saut� the onion and celery in a skillet over medium heat, utilizing the tablespoon of butter or margarine to soften the vegetables slightly. When onions are translucent, transfer the mixture to the baking pan with the rice
and the chicken. Add cream of chicken soup (without any extra water), mushroom pieces, sour cream,
fresh parsley, garlic powder,  and marjoram  to the chicken and rice in the baking pan, and use a wooden spoon or spatula to thoroughly  combine all ingredients. Sprinkle the top of the casserole  with the sesame seeds, if desired. Bake in the same 350-F degree oven for about an hour. Serve warm.