Amount
Ingredient
Preparation



2
cups
chicken

cubed, cooked



1
cup
rice

uncooked



1
cup
milk





1/4
cup
green onion

sliced



2
teaspoons
curry powder





1/8
teaspoon
garlic powder





1/8
teaspoon
red bell pepper

and ground cayenne pepper



10 3/4
ounces
soup, cream of celery

condensed, can



2
ounces
pimientos

diced, drained



1
each
egg

hard cooked, peeled, sliced



1/3
cup
almonds

sliced, toasted



1/4
cup
raisins

 Heat the oven to 35 degrees.  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:  34
Protein:  21 Grams
Carbohydrates:  41 Grams
Fat: 1 Grams
Cholesterol:  85 Milligrams
Sodium: 46 Milligrams 
Potassium: 48 Milligrams