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Crunchy Curried Chicken

By: Eleanor Doering  
"'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.'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 55 people have saved this

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 4 1/2 cups cooked long-grain rice
  • 1 cup cubed cooked chicken
  • 1 cup cubed fully cooked ham
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1 1/4 cups milk
  • 1/2 cup mayonnaise
  • 1/4 cup minced fresh parsley
  • 3/4 teaspoon salt
  • 1/8 teaspoon curry powder
  • 1/3 cup sliced almonds

Directions

  1. Place rice in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with chicken, ham and water chestnuts. Combine the next six ingredients; pour over chicken mixture. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Sprinkle with almonds; bake 5 minutes longer.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by Capt.Quent Supporting Member (Click to learn more about Supporting Membership)
I am the first to praise this recipe, the first to denounce it, the most useful review, the... MORE

 
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