Crunchy Curried Chicken Recipe

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


  • 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

Nutritional Facts

1 each: 372 calories, 19g fat (4g saturated fat), 38mg cholesterol, 847mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 14g protein.


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

Full-Bodied White Wine

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

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kpioch User ID: 1575245 50845
Reviewed Feb. 11, 2010

"I make this dish all the time. We love it!"

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