Curry In A Hurry

• 1 cup instant rice
• Nonstick cooking spray
• 1/2 cup pre-sliced sweet green pepper, chopped
• 1 medium onion, chopped
• 1/2 cup packaged sliced mushrooms
• 10 3/4-oz can cream of chicken soup
• 10 3/4-oz can cream of mushroom soup
• 1 cup water
• 1 to 2 teaspoon mild curry powder
• 2 cups pre-cooked white-meat chicken strips
• Optional:Shredded coconutChopped hard-boiled eggRaisinsFinely chopped peanutsBottled chutney

1. Prep time: 3 minutes
2. Cooking time: 9 minutes
3. Total: 12 minutes
4. Cook rice according to package directions and keep it warm.
5. Meanwhile, in a large skillet coated with cooking spray, saute the pepper for 1 minute over high heat. Add the onion and mushrooms and cook another 2 minutes, or until soft. Remove the skillet from heat.
6. Add soups, water, and curry powder to skillet and stir. Return to medium heat and bring to a simmer. Add the chicken and cook, stirring occasionally, until hot, about 5 minutes.
7. Serve the chicken over the rice and let family members garnish as they like.
8. How kids can help: Measure ingredients; put garnishes in bowls.
9. TIP: Use leftover chicken, a pre-roasted deli chicken, or pre-cooked chicken strips (Perdue Shortcuts, for example; find in the refrigerated meat/poultry case in the supermarket).

instant rice, nonstick cooking spray, sweet green pepper, onion, mushrooms, cream of chicken soup, cream of mushroom soup, water, curry powder, chicken strips, chutney

Taken from www.myrecipes.com/recipe/curry-a-hurry (may not work)