Chicken curry casserole
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Chicken curry casserole
  Chicken    Curry    Vegetables    Casserole    Poultry  
Last updated 6/12/2012 12:49:22 AM. Recipe ID 10719. Report a problem with this recipe.
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      Title: Chicken curry casserole
 Categories: Main dish, Poultry, Vegetables
      Yield: 6 Servings
      2 c  Cooked Chicken; Cubed
      1 c  Regular Long Grain Rice;
      1 c  Milk
    1/4 c  Green Onions; Sliced, About
           -7 Medium
      2 ts Curry Powder
    1/8 ts Garlic Powder
    1/8 ts Ground Red Pepper; Cayenne
 10 3/4 oz Condensed Cream Of Celery
           -Soup; 1 Can
      2 oz Pimientos; Diced And Drained
           -1 Jar
      1 lg Egg; Hard Cooked, Peeled,
           -And Sliced
    1/3 c  Almonds; Sliced And Toasted
    1/4 c  Raisins
  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

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Recipe ID 10719 (Apr 03, 2005)

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