by Millie Bentley
Greetings. This recipe comes from my friend Karen from Chico, CA. She is the mother of four and she loves to cook. Karen’s recipe is fast, nutritious and delicious which is what you will soon find out when you make it. It is sure to be a hit.
Karen’s Javanese Chicken
6 chicken breast halves, boneless and skinless
1 10-ounce can cream of mushroom soup
1 10-ounce can cream of chicken soup
½ to ¾ cup chicken broth
½ teaspoon curry powder, or as desired
1 teaspoon butter
2 cups raw rice
Toppings (any or all)
Chopped green onion
Crushed, drained pineapple
Grated cheddar cheese
Chinese crunchy noodles
Dried crushed chilies
Simmer chicken breasts in water to cover ½ hour or until done. Drain (save broth) and cube chicken. Set aside. Start cooking rice (I used long grain Basmati) according to package directions (4 cups water, 20 minutes). In a large saucepan, heat butter and stir in curry powder for a minute. (Karen sprinkles curry powder into the dish at the end; I like to take the raw edge off the curry powder by sautéing briefly at the beginning. Also, use more or less curry powder to suit your family’s taste.)
Next add the two cans of soup (Campbell’s has reduced-fat versions of both cream of mushroom and chicken soups), ½ cup chicken broth and cubed chicken. Simmer until chicken is heated through and rice is ready. Place condiments in separate bowls on table with the hot rice and chicken. The recipe serves six but can be easily doubled or triped. Yum! Yum!
Thanks, Karen. And to all of you, dear readers, vaya con Dios – until next week.