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Crunchy Curried Chicken Recipe

"If you have leftover ham and chicken (or turkey) on hand, try this," suggests Eleanor Doering of Stoughton, Wisconsin. "It's a great potluck dish because it can be made a day ahead."

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Crunchy Curried Chicken Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6-8 Servings

15 35 50

Ingredients

4-1/2 cups cooked long grain rice
1 cup cubed cooked chicken
1 cup cubed fully cooked ham
1 can (8 ounces) water chestnuts, drained and chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cup milk
1/2 cup mayonnaise
1/4 cup minced fresh parsley
3/4 teaspoon salt
1/8 to 1/4 teaspoon curry powder
1/3 cup sliced almonds

Directions

Place rice in a greased 13-in. x 9-in. baking dish. Sprinkle with chicken, ham and water chestnuts. Combine the next six ingredients; pour over chicken mixture.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with almonds; bake 5 minutes longer. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 372 calories, 19 g fat (4 g saturated fat), 38 mg cholesterol, 847 mg sodium, 34 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Crunchy Curried Chicken in Quick Cooking May/June 1998, p34