|
| 3 | slices bacon, chopped |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | medium green bell pepper, cut into thin bite-size strips |
| 1 | clove garlic, finely chopped |
| 3 | teaspoons curry powder |
| 2 | cans (14.5 oz each) diced tomatoes, undrained |
| 3 | cups cubed cooked chicken |
| 1/3 | cup golden raisins |
| 1/2 | teaspoon salt |
|
| 1 | cup Gold Medal® self-rising flour |
| 1 | tablespoon sugar |
| 1/3 | cup butter or margarine |
| 1/3 | cup slivered almonds, toasted |
| 6 | tablespoons cold water |
Serve with...
Honey-Almond Green Beans
Total Time:
35 min
| 1. | Heat oven to 400°F. Grease shallow 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings. |
| 2. | To drippings in skillet, add onion, bell pepper, garlic and curry powder; cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, chicken, raisins, salt and cooked bacon. Heat to boiling. Spoon into casserole. |
| 3. | In medium bowl, stir together flour and sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in almonds. Add water; stir with fork just until soft dough forms and mixture begins to pull away from side of bowl. |
| 4. | On lightly floured surface, knead dough gently 5 times or just until smooth. Pat into shape to fit in casserole. Gently place dough over chicken mixture. |
| 5. | Bake 30 to 35 minutes or until golden brown. |
|
| No change. |
Nutrition Information:
440 ( 200); 23g ( 10g, 1/2g); 95mg; 890mg; 33g ( 4g, 11g); 26g 10%; 25%; 15%; 25% 1 1/2 ; 1/2 ; 1 ; 2 1/2 ; 3 2