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Curry Chicken and Vegetables
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Indian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curry Chicken and Vegetables

Date Added: January 04, 2014
This can also be a great side dish just leave out the chicken

Ingredients:

1 can Cream Of Chicken Soup
1/2 cup Mayonnaise
1 tablespoon Curry Powder (to taste)
1 tablespoon Lemon Juice
8 oz Cheddar Cheese
4 Chicken Breasts cut up
1 Onion coarsely chopped
2 Mixed Vegetables bags
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Directions:

In a large bowl mix together the first 5 ingredients then set aside Add oil to pan and sauté chicken breast till done (8 minutes)Add the onion sauté translucent 2 minutes. In a large pot bring water to a boil add vegetable blend cook for 4 minutes drain and mix with the sauce and chicken breast put in to Dutch oven and bake 350f for 25-30 minutes till bubbly Alternately the chicken sauce and frozen vegetables can be mixed together and baked 45 minutes to 1 hour

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Poultry, Cheese, Sulfites, Fructose Malabsorption, Onion allergies.
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