Chicken and Rice Curry

2 cups cooked chopped skinless chicken breast or tenders
2 cups cooked white rice
1/2 cup chopped onion
1 cup chopped celery
2 TBSP. butter or margarine
1 can of cream of celery or cream of chicken soup
1 soup can of milk
1 or 2 TBSP. curry powder
1/2 cup grated cheddar cheese

optional: 1/2 cup slivered almonds


Saute onion and celery in butter.
Mix soup, milk and curry powder together.
In greased casserole dish layer: Rice, then chicken, then onion/celery mix.
Pour soup mixture over and punch through. 
Cover top with cheese. (and slivered almonds if desired)
Bake at 350° oven for 30 - 45 minutes

Shared by Connie Murphree

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