2 1/2 cups cooked rice (use leftovers)
2 tablespoons finely chopped onion
1 tablespoon curry powder
2 cups shredded Peruvian chicken
6 sliced olives
1 package of mushroom soup
1 1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
2 1/2 cups cooked rice (use leftovers)
2 tablespoons finely chopped onion
1 tablespoon curry powder
2 cups shredded Peruvian chicken
6 sliced olives
1 package of mushroom soup
1 1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
Combine the onion and curry powder with the rice
Place in a shallow baking dish not too deep
Arrange the Peruvian chicken on top
Sprinkle with olives
Mix the contents of the mushroom soup packet with milk
Pour over the chicken
Sprinkle with Parmesan cheese and breadcrumbs
Bake at moderate temperature for about 30 minutes, or until golden brown
Serve in 4 portions.
