Sample recipe 2
"This is one of Melissa's favorites. It's easy and delicious and freezes well. Melissa and Mitch love this one. You can adjust the seasoning to make this as spicy as you like. If you cook the chicken the day before this can be done very quickly. I always keep cheddar cheese soup in the pantry for this recipe."
1 package chicken thighs (5-6 thighs)
1 large onion, chopped
2 Tablespoons olive oil
2 Tablespoons curry powder
1/4 teaspoon cayenne powder
2 cans cheddar cheese soup
1 cup canned milk
Cook chicken thighs in boiling water for 30 minutes. Remove from water, cool: remove skin and bones - cut chicken into large chinks. Heat oil in skillet add onions, and saute until tender. Add chicken and spices. Toss to coat. Add soup and milk. Mix well. Simmer chicken for 15 minutes or until heated through. May add more curry and/or cayenne to taste. Serve over cooked rice. Add a green salad and French bread for a great meal.
