Curried Chicken in Peppers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 6 medium green bell peppers
- 1½ cups cooked rice, I need to verify this amount
- 2 cups chicken, drained, diced, (canned, or fresh cooked)
- 1 cup celery, diced
- ¼ cup onion, diced
- 2 tablespoons pimento, diced
- 1 cup mayo
- 1 teaspoon yellow curry powder
- ½ teaspoon salt
- dash black pepper
Instructions
- Cut the tops off the peppers, remove seeds and membrane.
- Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking dish.
- Add the rice and all remaining ingredients to a mixing bowl and mix together.
- Fill peppers with mixture and place upright in the baking pan. Add ½ inch water to the pan.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
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