Quick Curried Chicken
|Skinned boneless chicken breast halves||1 Pound, cubed|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Canned cream and mushroom soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Curry powder||1 1⁄2 Teaspoon|
|Sour cream||8 Ounce (1 Carton)|
|Hot cooked rice||1 Cup (16 tbs)|
|Assorted condiments||1⁄2 Cup (8 tbs) (Flaked Coconut, Dry-Roasted Peanuts, Chopped Green Onions, Raisins, Crumbled Cooked Bacon)|
Cook chicken and 3/4 cup chopped onion in butter in a large skillet over medium heat, stirring constantly, until chicken is done.
Stir in soup and curry powder.
Bring to a boil, stirring frequently.
Reduce heat to low; stir in sour cream.
Cook, stirring frequently, until thoroughly heated.
Serve over rice.
Top with your choice of assorted condiments.