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Crunchy Curried Chicken

 Crunchy Curried Chicken
"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."
6-8 ServingsPrep: 15 min. Bake: 35 min.

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as

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Crunchy Curried Chicken (continued)

Wine (continued)
Chardonnay or Viognier.