Chicken Curry
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INGREDIENTS
- 1 Whole chicken; boiled and
- 1 cn Mayonnaise
- Curry powder; to taste
- 1 1/2 c White rice; cooked
- 1 cn Cream of chicken soup
- 1 c Cheddar cheese; grated
INSTRUCTIONS
1. Spread cooked rice in bottom of 9x13 pan. 2. Top rice with chicken meat. 3. Mix together chicken soup, mayo, and curry to taste. 4. spread mixture evenly over chicken. 5. Top with grated cheese. Bake at 350 ? F. for 30 minutes or until top is bubbly. NOTES : Colleen says,"This is my kids all time favorite main dish! My sis shared the recipe with us and I often make several at once to freeze for later. Enjoy!" Recipe by: Colleen Horn Posted to MasterCook Digest by "Brian and Claudia Nagel"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (186g) | ||
| Recipe Makes: 5 servings | ||
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| Calories: 144 | ||
| Calories from Fat: 34 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.7g | 5 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 4.7mg | 1 % | |
| Sodium 479.1mg | 17 % | |
| Potassium 62.2mg | 2 % | |
| Total Carbohydrate 23.7g | 7 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 23.4g | ||
| Protein 3.3g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 144
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