Chicken Curry-Bc

Chicken Curry-Bc Ingredients

1 pk Betty Crocker? Tuna Helper?	2 c Cut-up cooked chicken*
creamy pasta	1 ts Curry powder; up to 2
3 1/4 c Boiling water	Chopped peanuts; flaked
1/4 c Milk	raisins, if desired
2 tb Margarine or butter

Instructions for Chicken Curry-Bc

1. Heat oven to 425?. Mix Pasta, Sauce Mix and remaining ingredients except peanuts in ungreased 2-quart casserole or rectangular pan, 10x6x1 1/2 inches. 2. Cover and bake 30 minutes or until pasta is tender; stir. 3. Let stand uncovered 5 minutes or until sauce is as thick as youd like. Sprinkle with peanuts if desired. 5 servings. *1 can (6 ounces) tuna, drained, or 2 cups cut-up cooked turkey can be used instead of chicken. 1 Serving: 325 calories (125 calories from fat); 14g fat (4g saturated); 50mg cholesterol; 830mg sodium; 30g carbohydrate (1g dietary fiber); 21g protein. High Altitude (3500-6500 ft): Use ungreased 2-qt casserole only. ?Reg. T.M. of General Mills, Inc. ? Betty Crocker, 1997 NOTES : We really like chicken with this creamy pasta, but use tuna if you like. Contributor: Betty Crocker Posted to brand-name-recipes by P&S Gruenwald on Feb 05, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken	Curry	Margarine	Milk
Pasta	Raisins	Tuna

Chicken Cream Butter Raisin Milk

for flavor and categorization

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