- 4 1/2 cups cooked long-grain rice
- 1 cup cubed cooked chicken
- 1 cup cubed fully cooked ham
- 1 (8 ounce) can water chestnuts, drained and chopped
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 1/4 cups milk
- 1/2 cup mayonnaise
- 1/4 cup minced fresh parsley
- 3/4 teaspoon salt
- 1/8 teaspoon curry powder
- 1/3 cup sliced almonds
- Place rice in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with chicken, ham and water chestnuts. Combine the next six ingredients; pour over chicken mixture. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Sprinkle with almonds; bake 5 minutes longer.