Chicken curry casserole

6 Servings

Ingredients

Quantity Ingredient
2 cups Cooked Chicken; Cubed
1 cup Regular Long Grain Rice; Uncooked
1 cup Milk
¼ cup Green Onions; Sliced, About 7 Medium
2 teaspoons Curry Powder
⅛ teaspoon Garlic Powder
⅛ teaspoon Ground Red Pepper; Cayenne
10¾ ounce Condensed Cream Of Celery Soup; 1 Can
2 ounces Pimientos; Diced And Drained 1 Jar
1 large Egg; Hard Cooked, Peeled, And Sliced
⅓ cup Almonds; Sliced And Toasted
¼ cup Raisins

Directions

Heat the oven to 350 Degrees C. Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2-quart casserole. Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender. Serve topped with the egg, almonds, and raisins.

Nutrition Information Per Serving: Calories: 340 Protein: 21 Grams Carbohydrates: 41 Grams Fat: 10 Grams Cholesterol: 85 Milligrams Sodium: 460 Milligrams Potassium: 480 Milligrams Posted by Rich Harper

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