Ingredients

• 6 chicken breasts
• 4 tablespoons curry powder or paste
• 8 tablespoons coconut milk
• 200g onions
• 1 apple
• 1 banana
• Salt, pepper, oil
• Basmati rice

Directions

1. Brown onions in oil, in a frying pan over high heat.
2. Slice chicken and add, cook until golden.
3. Add curry and coconut milk, cook for a further 5 minutes.
4. Add 1/4 litre water and chopped fruit. Season.
5. Cover and leave to cook over a low heat for 30 minutes.
6. Cook rice until fluffy.
7. Serve.

Advice :
This dish is even better if prepared the day before and reheated.
Try serving with a little desiccated coconut and chopped banana to decorate.

Ingredients

• 1 Pint Plain Yogurt
• 1 Cup (dry) Parmesan Cheese
• 2 Cups Bread Crumbs
• Salt and Pepper to Taste
• 6 Boneless Skinless Chicken Breast Halves

Directions

Dip chicken breast halves in yogurt.
Roll in remaining ingredients.
Bake 1 hour at 350 or until golden brown

Serves 6.

Ingredients

• 2 (10 oz.) cans white meat breast chicken, drained
• 2 cans cream of chicken soup
• 1 (16 oz. box) elbow macaroni, uncooked
• 2 1/2 cups milk
• 1 pkg. (8 oz.) shredded cheddar cheese

Directions

Mix all ingredients in large bowl. Pour into a greased 9 x 11 baking dish and cook at 375 degrees for 30-35 minutes. Stir once in the middle of baking so casserole thoroughly heats.

Everybody loves this easy casserole. If you want, add some chopped onion or a dash of salt before baking.

This is really good. You can even make it the night before so when you come home from work all you have to do is preheat the oven and bake it.