Easy Chicken Curry Name: Sharmine Burgess Base: Fort Stewart Recipe: Ingredients: 2-3 boneless, skinless chicken breasts (cubed) 2 cans sliced water chestnuts (drained) 1 can cream of mushroom soup 1/2 cup mayonnaise 2-3 teaspoons curry powder 1/2 cup breadcrumbs plain 2 bags of Minute Rice Boil in Bag Directions: 1. Preheat oven to 350. 2. In skillet cook chicken pieces until done. Set aside. 3. In large bowl mix chestnuts, soup, mayonnaise, curry powder, and cooked chicken. 4. Pour mixture into a 2 quart casserole dish and coat with breadcrumbs. 5. Bake for 30 minutes. 6. Meanwhile boil rice according to package. 7. When rice and chicken curry are done put rice in bowl, cover with chicken curry mixture and serve. Makes about 4 servings.