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Name: Curried Chicken and Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 cup cooked diced chicken; 3 Tbsp butter; 2 cup chopped onion; 3 cup cooked rice; 2 cans cream of chicken soup, cond; 1 tsp curry powder

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INGREDIENTS

4 cup cooked diced chicken
3 Tbsp butter
2 cup chopped onion
3 cup cooked rice
2 cans cream of chicken soup, cond
1 tsp curry powder

Servings

INSTRUCTIONS

Cut chicken into bite-size pieces. In lg skillet, saute chicken in 2 Tbsp of butter. Cook just til cooked through; do not overcook. Remove chicken. Add remaining 1Tbsp butter or marg and cook onion til tender. Combine onion and chicken with remaining ings. Pour into ungreased 2 quart casserole. Bake at 375F for 30 min or til heated through. Or serve chicken curry over rice at the table. Or serve casserole without baking. Serves 6

NOTES

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Nutrition

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Serving Size: 1 Serving (332g)
Recipe Makes: 6 Servings

Calories: 433
Calories from Fat: 149 (34%)

Amt Per Serving		% DV

	Total Fat 16.6g	22 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 2.7g
Cholesterol 88.1mg		27 %
Sodium 816.1mg		28 %
Potassium 342.7mg		9 %
Total Carbohydrate 35.5g		10 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 32.6g
Protein 34g		49 %
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.

About Our Nutrition Facts

Calories per serving: 433

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