Simple Chicken Curry and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 cups cooked Brown Rice (or white rice)1lb. skinless boneless chicken breasts2 large stalks celery1/2 cup onions (chopped)1 can Campbell's Cream of Chicken Soup (Family size, 26 oz.)1 tbsp curry powder
Cook brown rice to equal six cups cooked rice. Slice celery and onions. Cut chicken breasts to bite size pieces. In lightly oiled skillet, cook chicken until just cooked through. Add celery and onions and saute a few minutes until slightly tender. Add can of soup and stir. Thin with water to desired gravy consistency. Add curry powder (more or less to taste) and any other favorite spices you like. Saute for 5-10 minutes. Remove from heat and server over rice.
Serving Size: makes six 1.5 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSTEEK.
Serving Size: makes six 1.5 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSTEEK.
Nutritional Info Amount Per Serving
- Calories: 358.5
- Total Fat: 9.5 g
- Cholesterol: 23.0 mg
- Sodium: 759.0 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 6.1 g
- Protein: 12.8 g
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