Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 tbsp. butter, divided

  3. 6 boneless skinless chicken breast halves

  4. 1 medium onion, peeled and chopped

  5. two 10 3/4 ounce cans cream of chicken soup

  6. 1/3 cup chopped fresh parsley

  7. 1 tbsp. curry powder

  8. 3 cups cooked Minute Rice

Instructions Jump to Ingredients ↑

  1. Melt 1 tbsp. butter in a large skillet over medium-high heat. Add chicken and saute' until cooked through, about 5 minutes per side. Remove chicken from pan and cut into bite-size pieces. Preheat oven to 375 degrees. Melt remaining 1 tbsp. butter in skillet. Add onion and cook until tender, stirring occasionally, about 7 minutes. Stir in chicken pieces, soup, parsley and curry powder. Mix in rice. Transfer to a 2 quart casserole dish. Bake 30 minutes until bubbly and heated through. Serve immediately.


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