Curry Chicken Casserole

Curry Chicken Casserole
Diane Peterson

Prepare ahead:
1 C. (6 oz.) uncooked rice - follow instructions to fully cook
2 C. cooked cubed chicken (cooked with herbs/salt for good flavor)
1/4 C. chopped unsalted cashews (optional)

Cook until soft and golden in butter in a skillet:
1/2 C. chopped onion
1/2 C. chopper celery
1 T. finely chopped carrot
2 T. frozen peas
Stir into vegetables in the skillet and cook until hot:
1 can mushroom soup
1/2 C. sour cream
1/2 t. curry powder
1/2 C. chicken broth

Remove from stove and gently add:
cooked rice
cubed chicken

Turn all into a buttered casserole (9x13) and bake uncovered 350 degrees for 35 minutes.

Serves 6