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Sherman's Curry Chicken and Green Been Potatoes Recipe

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This recipe for Sherman's Curry Chicken and Green Been Potatoes, by , is from HERITAGE COLLECTION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Jacobson


Curry Chicken:
1 Chicken
2 cups rice
1 can cream of mushroom soup
1 can beef consume'
Lawrey's salt
1 1/2 teaspoon curry
Small whole onion chopped

Green Been Potatoes:
Smoked turkey drumstick (cut in three)
Fresh or 4 cans green beens
3 potatoes cubed
Salt and pepper to taste
Can of chicken broth
1 cup water

Season the chicken with Lawrey's and pepper. Place rice in a Dutch oven pan and stir in the consume', cream of mushroom soup, curry, water, and onions - mix well. Place the chicken on top. Cover and bake in oven for 1 1/2 hour at 375.

If using canned beens - drain them. Place all ingredients in a good size pan and cook covered. Cook on medium high temp until it comes to a boil - then turn down to simmer till potatoes are done.




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