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–+ servings

Curried Chicken in Peppers

Adapted from a recipe in the Casserole Cook Book, page 40.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

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.