Company Chicken Curry
1 chopped onion
2 tbsp butter or margarine, melted
1 10-3/4-oz. can cream of mushroom soup
1 10-3/4-oz. can cream of chicken soup
4 tsp curry powder
1 tsp salt
1/2 c. mayonnaise
1 c. white wine divided
1 c. uncooked rice, divided
6 boneless chicken breast halves cut into 2- by 1/2-inch strips
1 2-1/2-oz. pkg. sliced almonds, divided
2 10-oz. packages frozen broccoli spears
Preheat oven to dg375. Saute onion in butter until tender. Stir in
soups. Add curry powder, salt, mayonnaise and 3/4 cup wine. Heat and
stir until smooth. Pour 1/2 cup rice into each of two Reynolds Ready
Pan Square Cake Pans. Pour 1 cup curry mixture and half of remaining
wine over rice in each pan. Stir to combine. Add chicken and 1/3 cup
almonds to remaining curry mixture. Divide evenly between the two
pans. Sprinkle with remaining almonds. Cover pans tightly with
aluminum foil. Bake 45 minutes. Uncover one pan and arrange 1 package
thawed broccoli spears around sides of pan. Recover and bake an
additional 15 to 20 minutes or until broccoli is tender.
Makes 2 pans (4-5 servings each). To freeze one pan remove from oven
after 45 minutes baking time, cool 30 minutes, wrap. When ready to
serve, preheat oven to dg400 bake frozen casserole covered one hour,
uncover and arrange 1 package thawed broccoli spears around sides of
pan. Recover and bake an additional 15-20 minutes or until broccoli is
tender.
Happy cooking and eating,
Sherri
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