Chicken Curry Casserole recipe
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Timings & Yeildings
Prepration : 15
Cooking : 45
Total : 60
Yeildings: 6servings
Direction and Ingredients
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
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