Sunday, October 11, 2009
Curried Chicken ...in a crock pot of course :)
1 1/2 lbs. of uncooked boneless skinless chicken breasts cubed
2 1/2 cups of apples finely chopped
10 3/4 oz. can of 98% fat free cream of mushroom soup (undiluted)
1 can 4 0z. mushroom pieces
1 medium onion chopped
1/2 cup skim milk
2 to 3 tsp. curry powder, according to your taste (I used 2).
1/4 t. paprika
1 cup of frozen peas thawed
Combine all the ingredients except peas and transfer to a greased slow cooker. Cook on low for 5 to 6 hours. Add the peas and then cook an additonal hour. Serve with some sort of fancy rice or noodles :) Recipe found in the "Fix It and Forget it Lightly" cookbook by Phyllis Pellman Good with contributions from Sharon Miller.
P.S. Mine turned out a little bit too soupy, so I ended up adding the egg noodles to the crock pot to thicken it up :)