Curried Chicken And Rice

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Prep time: 15 minutes
Cook time: 1½ hours
Serves: 4 to 6

Bess Long of Sacramento enjoyed a curried chicken-and-rice dish her mother used to make. She was hoping someone had a recipe.

We featured a recipe for Long in February that included asparagus. Today's Mailbox has two more recipes for Long that may be close to her mother's version.

This recipe comes from Julia Stapp of Modesto.

• Ingredients:

1 tablespoon butter

1 cup uncooked rice

1 cup chopped celery

1/3 cup finely chopped onion

1 (8-ounce) can sliced water chestnuts, drained

1 (8-ounce) can bamboo shoots

1 teaspoon salt

2½ teaspoons curry powder

1 can cream of chicken soup, undiluted

2 cups water, divided use

6 to 8 meaty chicken pieces

• Instructions:

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan with the butter. Combine rice, celery, onion, water chestnuts, bamboo shoots, salt, curry powder, soup and 1½ cups of the water. Mix well and pour into the prepared baking pan. Place chicken pieces on top.

Cover pan and bake for 1½ hours at 350 degrees. Add remaining water after mixture has cooked for an hour.

Alternative: Boil or bake chicken in advance, bone and cut into bite-size pieces. Combine with the other ingredients and follow remaining instructions.

• Per serving, based on 6 servings and using 6 boneless, skinless chicken breasts: 440 calories; 59 grams protein; 29 grams carbohydrates; 8 grams fat (3 saturated, 3 monounsaturated, 2 polyunsaturated); 146 milligrams cholesterol; 966 milligrams sodium; 3 grams fiber; 1 gram sugar; 18 percent calories from fat