Curried Chicken And Rice
|Boneless chicken breast halves||36 Ounce, skinned and cut into 1/2 inch cubes (Six 6 Ounce Pieces)|
|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||2 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|Cooked rice||3 Cup (48 tbs)|
In 3-quart casserole, place butter, chicken and onion.
Microwave at high (10) 6 to 8 minutes until chicken is no longer pink, stirring every 2 minutes.
Add chicken soup, parsley, curry, seasoned salt, pepper and rice; stir.
Cover and Microwave at high (10) 6 to 8 minutes.