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3 c. homemade chicken stock
with savory vegetables
1 1/2 c. rice
2 tsp. curry powder
1/4 tsp. salt
1 lb. can asparagus pieces
shredded cooked chicken (2
whole breasts)
Accent (m.s.g.) and pepper
1 can cream of chicken soup
1/2 c. real mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 c. shredded sharp Cheddar

Blend chicken soup, mayonnaise, lemon juice and curry
powder. Prepare rice with chicken stock, curry powder and
salt. Place cooked rice in bottom of dish. Layer asparagus,
then chicken, seasoning, blended topping, cheese and finally
paprika. Bake at 375 degrees for 30 to 35 minutes, until hot. Serves
6 to 7.

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