Recipe for friday July 7th

Creamy Chicken Curry
2 (10 3/4 ounce) cans cream of mushroom soup
1 soup can water
2 teaspoons curry powder
1/3 to 1/2 cup chopped almonds, toasted
4 skinless chicken breast halves, cooked and cubed
Combine ingredients in 3 to 4 quart slow cooker. Cover; cook on low for 2 to 4 hours. Stir occasionally. Serve over cooked rice.
Makes 4 to 6 servings.


Author: Carol anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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