Curried Chicken Potato Topper
|Baking potatoes||4 Medium|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Sliced fresh mushrooms||8 Ounce|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|All purpose flour||2 Tablespoon|
|Hot water||1⁄4 Cup (4 tbs)|
|Skim milk||3⁄4 Cup (12 tbs)|
|White wine||1 Tablespoon|
|Curry powder||1 Teaspoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Cooked chicken||2 Cup (32 tbs), cut into 1/2 inch cubes|
|Fresh chopped parsley||2 Tablespoon, or snipped|
In 2-qt casserole combine green pepper, celery, onion, carrot and mushrooms; cover.
Microwave at High 3 1/2 to 6 minutes, or until vegetables are tender-crisp.
In medium bowl combine bouillon, flour and water.
Blend in milk.
Microwave at High 2 1/2 to 5 minutes, or until slightly thickened, stirring after every minute.
Stir in wine and seasonings.
Add sauce and chicken to vegetables.
Microwave at High 2 1/2 to 4 1/2 minutes, or until hot.
Halve each baked potato lengthwise and flake center.
Spoon topping over potatoes.
Garnish with fresh parsley.