In an effort to master my microwave/convection oven, I turned to a recipe from the cookbook that came with the unit. I purposely chose this recipe since it used both the microwave component and the convection bake component. It turned out to be quite good, which I find interesting since it used canned cream of chicken soup which I am not a fan of. This was an excellent opportunity to understand how my combination unit worked and we got to have a pretty good dinner to boot.
Curried Chicken and Rice
Makes 6 Servings
2 tablespoons butter
6 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1 medium onion, chopped
2 (10 3/4 oz.) cans cream of chicken soup
1/4 cup fresh parsley, chopped
1 tablespoon curry powder
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon freshly ground black pepper
3 cups cooked rice
In 3-quart casserole, place butter, chicken and onion. Microwave at high 7 to 8 minutes until chicken is no longer pink, stirring every 2 minutes. Add chicken soup, parsley, curry powder, salt, paprika, pepper and rice.
If using a combination unit, place metal accessory rack on rack supports. Preheat oven to 350 degrees. Bake 25 to 30 minutes.
Adapted from GE's Microwave Convection Oven Cookbook