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Curried Chicken Casserole Recipe

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This recipe for Curried Chicken Casserole is from Chi Am Circle Club Cookbook , 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:  
4 Chicken Breasts
6 Small Potatoes
2 Medium Carrots
1 Large Onion
2 tsp Curry Powder
Seasoned Bread Crumbs
2 Bay Leaves
1 tsp Parsley Flakes
2 Cans Cream of Chicken Soup
1 cup Mayonaise
Paprika

Directions:
Directions:


Cook chicken breasts with bay leaves in water about 30 minutes until tender.

Remove to cool. Cut into bite size pieces. Save stock

Cut potatoes, carrots, onions into 1 inch pieces. Parboil in chicken stock.

Mix soup, mayo, curry powder, and parsley flakes in a bowl. Add about 1/2 cup chicken stock for a soupier sauce.

In a 13" x 9" x 2" pan, arrange vegetables. Add chicken pieces evenly. Spread curry mixture over top.

Sprinkle almond slivers, seasoned bread crumbs, then top with sprinkled paprika.

Bake in 350º oven 30-45 minutes or until bubbly and golden.

Makes 4 Servings

Preparation Time:
Preparation Time:
Prep Time 30 Mins Cook Time 30-45 Mins
Personal Notes:
Personal Notes:
This recipe is one of Lisa's favorite from her Mother, Eileen Shimizu

 

 

 

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