Chicken Curry

2 Tbsp. Butter or olive oil
5 tsp. Curry (start with 3 and add to taste)
2 apples – chopped into small pieces – you can leave skin on.
1 finely chopped (large) onion
½ cup finely chopped celery
2 garlic buds (diced)

Saute above ingredients until transparent. Then add:

2 cans Campbell’s Cream of mushroom soup or Cream of Chicken
2 chicken bullion cubes or 2 tsp. chicken granules
4 cups water
pepper
3 cups cooked chicken (cut into pieces)

Add cooked and cubed chicken breast meat (approx. 2 – 3 cups or more if you want). If the sauce is too thick add more water.) Place in a 9 X 13 pan and bake at 350 degrees for 40 minutes.
Serve over rice and top with toppings


Toppings: pineapple tidbits, frozen peas, green onions, coconut, chutney, almonds or peanuts, craisins, coconut – even chopped bananas



Another Variation...

Saute:
2 tbsp. oil
1 apple, chopped
1 cup chopped onion
½ cup celery chopped
2 garlic buds, minced
5 tsp. curry powder (do this to taste as different curries can be hot)

Add:
1 can Campbell’s Cream of Chicken Soup
2 cups chicken broth
1 can lite coconut milk
4 cups diced, cooked chicken
Salt and Pepper to taste

Pour into a casserole dish and cook for one hour @ 350 degrees for about 1 hour or until heated through.
Serve over Rice; top with chopped green onions, pineapple, bananas, coconut, peanuts or almonds, raisins or craisins, petite peas and chutney sauce

~ Tawna & Phyllis
I will always remember eating this curry one fourth of July, the Clydes and Smiths were heading to Hawaii the next day and thought this was the easiest and safest meal. (Nicole)