Ingredients
- 2 pimientos
- 1 egg
- 2 cup chicken
- 1 cup milk
- 10 3/4 oz cream of celery soup
- 1 cup rice
- 3/8 cup almonds
- 1/4 cup raisins
- 1/4 cup onions
- 2 teaspoon curry powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper (red)
Heat the oven to 350 degrees. 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.
Nutrition Information Per Serving: Calories: 340Protein: 21 GramsCarbohydrates: 41 GramsFat: 10 GramsCholesterol: 85 MilligramsSodium: 460 Milligrams Potassium: 480 Milligrams
