1 green pepper, cut in strips
1 small onion
1 tsp curry powder
2 TBS butter
1 can cream of chicken
1 cup thickened broth (1/4 cup flour)
2 cups cubed, cooked chicken
1 cup pineapple chunks with juice
3 cups cooked rice
Saute green pepper, onion with curry powder and butter. Stir in soup, thickened chicken broth, chicken and pineapple. Place cooked rice in a casserole dish and pour mixture over rice. *optional: sprinkle with toasted almonds and paprika. Bake 20 minutes at 350 degrees.
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