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Chicken Casserole

2 1/2 lb Chicken parts
1 Stick butter
1 Onion; chopped
1 cn Cream of mushroom soup
1/2 cn Milk
Salt
Curry powder
Fluffy rice


Saute chicken parts in butter until light golden brown. As pieces brown, lift into casserole dish without stacking. Saute onion in same skillet lightly. Scatter onion & butter over top of chicken. Mix soup & milk & pour around chicken. Add salt if needed. Shake a bit of curry powder over top scantily, unless a more pronounced flavor is desired. Make in moderate (350) oven about 1 hour or until chicken in tender. Serve over fluffy rice. Serves 6.


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