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."
Total TimePrep: 15 min. Bake: 35 min.
- 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
- 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.
Nutrition Facts1 each: 372 calories, 19g fat (4g saturated fat), 38mg cholesterol, 847mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 14g protein.
Originally published as Crunchy Curried Chicken in Quick Cooking Premiere 1998