Chicken Curry Casserole

Course : Curry
Serves: 6
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Ingredients:

2 cups cooked chicken -- cubed
1 cup regular long grain rice -- uncooked
1 cup milk
1/4 cup green onions -- sliced, about 7
2 teaspoons curry powder
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper -- cayenne
10 3/4 ounces condensed cream of celery soup -- 1 can
2 ounces pimientos -- diced and drained
1 large egg -- hard cooked, -- peeled, and sliced
1/3 cup almonds -- sliced and toasted
1/4 cup raisins
 

Preparation / Directions:

Heat the oven to 350F. Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2-quart casserole. Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender. Serve topped with the egg, almonds, and raisins.


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