Chicken curry casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked Chicken; Cubed |
| 1 | cup | Regular Long Grain Rice; Uncooked |
| 1 | cup | Milk |
| ¼ | cup | Green Onions; Sliced, About 7 Medium |
| 2 | teaspoons | Curry Powder |
| ⅛ | teaspoon | Garlic Powder |
| ⅛ | teaspoon | Ground Red Pepper; Cayenne |
| 10¾ | ounce | Condensed Cream Of Celery Soup; 1 Can |
| 2 | ounces | Pimientos; Diced And Drained 1 Jar |
| 1 | large | Egg; Hard Cooked, Peeled, And Sliced |
| ⅓ | cup | Almonds; Sliced And Toasted |
| ¼ | cup | Raisins |
Directions
Heat the oven to 350 Degrees C. Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2-quart casserole. Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender. Serve topped with the egg, almonds, and raisins.
Nutrition Information Per Serving: Calories: 340 Protein: 21 Grams Carbohydrates: 41 Grams Fat: 10 Grams Cholesterol: 85 Milligrams Sodium: 460 Milligrams Potassium: 480 Milligrams Posted by Rich Harper