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Curried Chicken Potato Topper

Ingredients
  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
  Salt 1⁄4 Teaspoon
  Cooked chicken 2 Cup (32 tbs), cut into 1/2 inch cubes
  Fresh chopped parsley 2 Tablespoon, or snipped
Directions

Bake potatoes.
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.
Drain liquid.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Curried
Dish: 
Curry
Ingredient: 
Potato
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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