Name: Make-Ahead Chicken Rice Dish
Yield: 12 servings
Ingredients: 4 cup chicken, cooked and diced; 4 cup about 1 1/2 cups uncooked cooked rice; 2 tbsp salad oil; 2 tsp curry powder; 1 tbsp lemon juice; 1 can 8 1/2 oz crushed pineapple, drained; 0.33 cup shredded coconut; 1 cup celery, cut fine; 0.25 cup green pepper, minced; 0.75 cup blanched slivered almonds, toasted; 1.5 cup mayonnaise; 1 tbsp red wine vinegar; 1.5 tsp salt

Meats – Poultry

Serves 12

13 ingredients

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Ingredients

4 cup chicken, cooked and diced
4 cup about 1 1/2 cups uncooked cooked rice
2 tbsp salad oil
2 tsp curry powder
1 tbsp lemon juice
1 can 8 1/2 oz crushed pineapple, drained
⅓ cup shredded coconut
1 cup celery, cut fine
¼ cup green pepper, minced
¾ cup blanched slivered almonds, toasted
1½ cup mayonnaise
1 tbsp red wine vinegar
1½ tsp salt

Method

Mix the chicken and rice.
Stir in the rest of the ingredients and refrigerate for 24 hours. (Even better after 36 hours.)

Notes

Perfect for a buffet or company. Serves 12. From Rosauers (Poultry PL-6).

Original card

The recipe above was transcribed from this scan of Vera’s original card.