|Frozen chicken livers||8 Ounce, thawed (1 Package)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Curry powder||1 Teaspoon|
|Condensed golden mushroom soup||10 1⁄2 Ounce (1 Can)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cooked rice||1 1⁄2 Cup (24 tbs) (Use As Required)|
1) In a saucepan, saute the livers, celery, onion, and curry powder in butter, until the livers are tender.
2) Stir in the mushroom soup and water, cook until thoroughly heated, stirring occasionally.
3) Serve the Liver Indienne, immediately over a bed of cooked rice.