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"Hunger is the best sauce in the world."--Cervantes

Curried Chicken and Rice Recipe

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This recipe for Curried Chicken and Rice is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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