Back to Crunchy Curried Chicken

Print Options

 
 
 
 Print

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."
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.