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Crunchy Curried Chicken

SUBMITTED 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.'"
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PREP TIME  15 Min
COOK TIME  35 Min
READY IN  50 Min

SERVINGS

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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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