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Evelyn’s Chicken and Curry En Casserole Recipe

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This recipe for Evelyn’s Chicken and Curry En Casserole, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, June 11, 2007


½ cup chopped onion
1 cup chopped celery
½ cup margarine
1 chicken boiled
Add onion, celery, carrot and salt to water.
Can use 4 meaty chicken breasts
2 cups milk
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups of broth from chicken
1 can mushrooms sliced
1 ½ cups raw rice
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon curry powder

Melt margarine in skillet, cook onion and celery (sauté, do not brown). Put into bottom of large casserole. Add all chicken which has been sliced or pieced. Then add rice, mushrooms, curry and seasonings. Mix soup broth and milk. Add over all. Do not stir. Cook 1 to 1 ½ hours in 350 degree oven. Serves 6 to 8 as main dish or 10 to 12 as side dish.
Note: May be prepared the day before. Use broth left over from boiled chicken if casserole seems dry while baking.




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