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Chicken and Curry Rice Recipe

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This recipe for Chicken and Curry Rice, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Musselman
Added: Wednesday, April 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 1/4 c. cooked, diced, chicken (save broth)
2 1/2 c. broth to cook 1 pkg. curry rice *
*(I use Quiggs Curry Rice. Yellow rice with sm. amt. of curry powder may be substituted)
1 1/2 c. diced celery; 2 tsp. finely chopped onion
(cook together in chicken broth)
1 can cream of chicken soup
1/2 c. slivered almonds, toasted
1 can small button mushrooms
3/4 c. mayonaisse
1/4 c. water or mushroom juice
1 T. lemon juice
Salt and pepper to taste

Directions:
Directions:
Combine all ingredients and cook in pyrex dish for 35-40 min. at 350 F.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Absolutely delicious.

 

 

 

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