Prep 20 mins
Cook 45 mins
A favorite from the Westport Room in Kansas City, this dish was created by Chef Joseph Amberd A fifteen-year veteran with Fred Harvey, Amherd had many fans, including President Truman's daughter Margaret silent-film star Gorrine Griffith, Washington Redskins owner Preston Marshall, and Kansas City Club manager H J Fawcett
- 453.59 g chicken breast, cooked
- 473.18 ml boiled rice
- 113.39 g butter
- 946.0 ml cream, sauce
- 9.85 ml curry powder
- salt and pepper
- 59.14 ml sherry wine
- 177.44 ml grated swiss cheese
- Dice chicken into 1-inch squares.
- In large skillet over medium heat, melt butter and stir in curry powder and sherry Add chicken to this mixture and sauté 5 minutes.
- Meanwhile, cook rice.
- Using a 2-quart saucepan, heat sauce (see Fred Harvey Cream Sauce).
- Carefully blend chicken and cooked rice into the sauce.
- Stir carefully until well mixed.
- Place in casserole, top with grated cheese, and place under broiler until browned, about 4 minutes, or bake in glass dish at 400 degrees until browned and bubbly, about 10 minutes.
A wonderful dish that I enjoyed many times in the Westport Room of Union Station in Kansas City. Tried making it many times at home, but could not get the 'flavor' right, until Joe Maciel, Manager of the Glenwood Manor Motel and Conference Center in Overland Park, Kansas, told me to use Cream Sherry. There was the difference! I wish I was not so Old! I would love to cook this again!
I have made this dish several times. I generally use left over chicken and a white sauce made with half and half. From the time I start making this recipe until I have the dish on the table is generally less than a half hour - perhaps that is because I start out with leftover chicken. My family doesn't like sherry so I just substitute a sweeter white wine. This is really a yummy recipe and a wonderful way to use leftover chicken.