Recipe - Chicken Curry Casserole

2 cup Cooked Chicken; Cubed
1 cup Regular Long Grain Rice;
Uncooked
1 cup Milk
One fourth cup Green Onions; Sliced, About
7 Medium
2 teaspoon Curry Powder
1/8 teaspoon Garlic Powder
1/8 teaspoon Ground Red Pepper; Cayenne
10 Three fourths ounce Condensed Cream Of Celery
Soup; 1 Can
2 ounce Pimientos; Diced And Drained
1 Jar
1 lg Egg; Hard Cooked, Peeled,
And Sliced
1/3 cup Almonds; Sliced And Toasted
One fourth cup Raisins

Heat the oven to 350 Degrees C. Mix all of the ingredients, except the
egg, almonds and raisins, together in an ungreased 2quart 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini