Curried Chicken And Rice
|Boneless chicken breast halves||6|
|Onion||1 Medium, chopped|
|Canned cream of chicken soup||21 1⁄2 Ounce (Two 10 3/4 Ounce Cans)|
|Fresh parsley||1⁄4 Cup (4 tbs), snipped|
|Curry powder||1 Tablespoon|
|Seasoned salt||1⁄4 Teaspoon|
|Cooked rice||3 Cup (48 tbs)|
In 3 quart casserole, place butter, chicken and onion.
Microwave at high (10) 7 to 8 minutes, until chicken is no longer pink, stirring every 2 minutes.
Add chicken soup, parsley, curry, seasoned salt, pepper and rice.
Insert metal accessory rack.
Preheat oven to 350°F.
Bake for 25 to 30 minutes