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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 tbsp. butter, divided 6 boneless skinless chicken breast halves 1 medium onion, peeled and chopped two 10 3/4 ounce cans cream of chicken soup 1/3 cup chopped fresh parsley 1 tbsp. curry powder 3 cups cooked Minute Rice
Directions
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.
Serves 6.
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