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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 361.8
  • Total Fat: 8.0 g
  • Cholesterol: 85.8 mg
  • Sodium: 896.4 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 34.7 g

View full nutritional breakdown of Mother's 1965 Curry Chicken calories by ingredient
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Mother's 1965 Curry Chicken

Submitted by: LADY_LUNA

Introduction

We've been using recipe since 1965. Original recipe called for flouring and browning chicken pieces and pouring pan juices over chicken (I use a precooked chicken breast) in casserole before adding the curry sauce (which I have cut in half here) We've been using recipe since 1965. Original recipe called for flouring and browning chicken pieces and pouring pan juices over chicken (I use a precooked chicken breast) in casserole before adding the curry sauce (which I have cut in half here)
Number of Servings: 1

Ingredients

    Milk 1/2 cup
    Cream of Chicken Soup 1/2 can
    Sugar 1/2 tsp
    Curry Powder 1/2 tsp
    Lemon juice 1/2 Tbls
    Sliced ripe olived 1/4 cup
    Chicken breast (pre cooked) 1/2 breast
    Onion 1 small onion sliced

Tips

Of course it's much tastier with the fried chicken and drippings but changes made to reduce calories.
noodles and/or rice calories not included in recipe.


Directions

Set over temp at 350 F
spray chicken breast with Buttery spray and warm in the small casserole baking dish.
Blend soup, milk, curry, sugar and lemon juice and pour mixture over chicken. Arrange onion slice on top and bake until onion are brown. Top with sliced olives and bake for an additional 10 minutes. Serve over noodles (or rice)

Serving Size: Serves two small or one large






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