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284-mL can cream of mushroom soup, cream of celery or cream of chicken
1/4 cup milk, or water
1 tsp curry powder
1/2 tsp ground cumin
2 pieces roast chicken
1 apple
2 cups frozen or canned peas, corn, or 300-g bag frozen mixed vegetables
1 banana, optional
6 cups hot cooked rice, about 3 cups before cooking
Place undiluted soup with milk or water, curry powder and cumin in a large saucepan if you are going to heat right away, or in a large bowl if making ahead. Whisk until blended. Remove skin and bones from chicken and discard. Cut chicken into bite-size pieces and add to soup mixture. Peel apple and finely chop. Stir into sauce with frozen or drained vegetables. (If making ahead, place mixture in a freezer bag and freeze.)
Place saucepan over medium heat. Cover and stir often until piping hot, from 10 to 15 minutes. To reheat frozen sauce, remove from freezer bag and place block of sauce in a saucepan over low heat. Cover and heat, stirring occasionally, until thawed and hot, about 25 minutes. Stir in sliced banana and spoon over hot rice.
Calories 509, Protein 23.9g, Carbohydrates 84.7g, Fat 7.2g.
Stash this in the freezer for an evening when you want to pamper yourself. You can heat the sauce right from the freezer while you cook some rice.
Place sauce in a large microwave-safe bowl or 8-cup (2-L) casserole dish and cover. Heat on medium power until hot, from 15 to 20 minutes for cold sauce and 30 to 35 minutes for frozen sauce. Stir every 5 minutes.