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    Crunchy Curried Chicken


    Source of Recipe


    Quick Cooking, Jan/Feb 1998


    Recipe Introduction


    Try this if you have leftover ham and chicken (or turkey) on hand.

    Serves 6-8


    List of Ingredients


    • 4 1/2 cup cooked long grain rice
    • 1 cup cubed cooked chicken
    • 1 cup cubed fully cooked ham
    • 1 can waterchestnuts, 8 oz; drained and chopped
    • 1 can condensed cream of chicken soup (10 oz); undiluted
    • 1 1/4 cup milk
    • 1/2 cup mayonnaise
    • 1/4 cup minced fresh parsley
    • 3/4 tsp salt
    • 1/8 tsp curry powder (1/8 to 1/4 tsp)
    • 1/3 cup sliced almonds


    Instructions


    1. Place rice in a greased 13-in x 9-in x 2-in baking dish.
    2. Sprinkle with chicken, ham and water chestnuts.
    3. Combine next six ingredients; pour over chicken mixture.
    4. Bake, uncovered, at 350 F 30-35 minutes or until bubbly.
    5. Sprinkle with almonds; bake 5 minutes longer.


    Final Comments


    Per serving: 211 Calories (kcal); 22g Total Fat; (86% calories from fat); 4g Protein; 4g Carbohydrate; 13mg Cholesterol; 398mg Sodium
    Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

 

 

 


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