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Chicken Curry Casserole
| Ingredients | |||
| 2 | cup | chicken, cubed, cooked | |
| 1 | cup | rice, long grain, uncooked | |
| 1 | cup | milk | |
| 1/4 | cup | onions, green, sliced | |
| 2 | teaspoon | curry powder | |
| 1/8 | teaspoon | garlic powder | |
| 1/8 | teaspoon | red pepper, cayenne, ground | |
| 10 3/4 | oz | cream of celery soup, condensed, can | |
| 2 | oz | pimientos, diced, drained | |
| 1 | each | egg, hard cooked, peeled, sliced | |
| 1/3 | cup | almonds, sliced, toasted | |
| 1/4 | cup | raisins | |
Directions: | |||
| Heat the oven to 350 degrees. 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 | |||
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