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Curried Chicken and Rice Recipe

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This recipe for Curried Chicken and Rice, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cliti Shafer
Added: Wednesday, April 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 - 7 oz foil pouch of diced chicken
1/2 cup freeze dried peas
1 envelope Knorr leek soup
1 cube chicken bouillon
2 tsp curry powder
1 1/2 cups instant rice

Toppings, such as:

dried cranberries, golden raisins, raisins, pine nuts, cashews

Directions:
Directions:
Bring 5 cups of water to boil.

Add chicken, peas, soup mix, and bouillon cub. Set aside for 5 minutes to rehydrate peas.

Add curry powder and bring back to boil and add instant rice.

Cook an additional 7 minutes, stirring periodically.

Add desired toppings and serve.

Serves 4.

Number Of Servings:
Number Of Servings:
4

 

 

 

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