(My cousin, Betty Swank’s recipe that she prepared one day when she was visiting us)

3 large chicken breasts
1 cup rice
1 Tablespoon oil
2 celery stalks
2 sliced of onion
1 chicken bullion cube
2 Cups water
1 can cream of chicken
½ Cup sour cream
3 Tbl. curry powder

Sauté chicken breast pieces in oil for 5 minutes, (I sprinkle generously with garlic powder and lightly with red cayenne pepper), until chicken is no longer pink. Add celery and onion and cook for another 10 minutes. (I add a cup or so of broccoli at this point.) Stir in rice, bullion, and water. Mix curry, sour cream, and condensed cream of chicken soup together. Add to chicken mixture. Cover and simmer for 20 minutes.