Curry Chicken Dinner

Don’t let the name fool you! The curry in this dish is mild and adds a delicious warmth to the dish. If you are looking for some comfort food, this is for you. The sweet taste of tomato soup mixed with veggies, hearty chicken, and warm curry all combine for a delectable dinner in!

• 2 cans of tomato soup
• 4 cans of cream of mushroom soup
• 3 cups chopped celery
• 3 cups minced onion
• 1 package of mushrooms, minced
• 1 1/2 TSP curry powder
• 4 chicken breasts
• Olive oil
• Salt and pepper
• 2 TBS of butter
• Optional serving choices: white rice, peanuts, Chinese noodles, green peppers, green onions, shredded coconut, sunflower seeds, raisins

1. Preheat your oven to 350 degrees. Place chicken breasts in a glass dish and drizzle with olive oil and sprinkle with salt and pepper. Bake the chicken for about 45 minutes, depending on the thickness.
2. Combine the tomato soup, cream of mushroom soup and curry power in a large stock pot. Bring to a boil and then reduce heat to simmer for 1 hour.
3. Chop up your celery and onions. In a sauté pan over medium heat, melt the butter and add the onions and celery. Sprinkle with salt and pepper. Cook until the vegetables are soft. While those are cooking, chop up the mushrooms and add them in at the end with the onions and celery. Cook for about 3-4 minutes more. Set aside.
4. When the chicken is baked through, shred it up and set aside.
5. Once the soup has simmered, add in the celery, onion, mushrooms, and chicken. Mix it up and let it simmer for 5 more minutes to warm everything through.
6. Serve over rice! You can also add some toppings, such as chopped green peppers, green onions, peanuts, Chinese noodles, raisins, coconut, or sunflower seeds.

This recipe is great on it’s own over rice! If you want some extra sides, you can toast up some yummy naan bread or some veggies on the side!

Yield: About 12 cups Servings: 12, 8 oz. servings