Apricot Butter Chicken Mix

(choose from two options):
Stove Top:
1) Add package contents to 4 C water; bring to boil, cook covered, on low for 35 min.

2) As rice cooks, brown 2 C cubed chicken in 1/2 C butter; add 398 ml can drained diced tomatoes & 1 chopped large onion; cook for approx 20 min, until chicken is cooked.

3) Add cooked rice to pan with cooked chicken, stir in 1 C plain yogurt. Garnish with mango or peaches.

Bake in Oven:
1) Place package contents in large buttered casserole; add 4 1/2 C water, 1/2 C butter, 1-2 C cubed raw chicken, 1 C frozen peas, 1 C diced mango or apple.

2) Bake covered, for 1 hr at 350°F.

3) Once cooked, stir in 3/4 C plain yogurt or sour cream. Note: ensure chicken is cooked.

INGREDIENTS FIELD HARVESTED. INSPECT FOR ELEMENTS OF NATURE.

Not Applicable

Ingredients: Rice (brown, white), Red lentils, Soup base (corn syrup solids, salt, sugar, wheat flour, dextrose, corn starch, canola oil, guar gum, spices, parsley, turmeric, natural flavour), Dried apricots (dried apricots, rice flour, sulphites), Garlic, Onion, Salt, Herbs, Spices.

May contain: Tree nuts, Peanuts, Soy, Eggs, Milk, Sesame, Mustard, Barley, Oats.

Apricot Butter Chicken

2 C cubed chicken
1/2 C of butter
2 - 3 fresh diced tomato or small can of diced tomato
1 large onion
1 C plain yogurt

Optional: garnish with mango or peaches
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Vegan/Vegetarian Friendly Version

Sub chicken with one or more of these options:
vegan chicken
cauliflower
tofu

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