CURRIED CHICKEN CASSEROLE - Edith Craig
Temperature 325° for 45 minutes:

2 eggs slightly beaten
T/4 ¢ Light cream:

1 14 oz cam creamed corn
2 ¢ diced cooked chicken
1/2 ¢ raisins
fu tsp salt

1/2 tsp curry powder

Blend eggs with cream and corm. Mix in remaining ingred-
tients. %poonm into greased 1. 7/4 quart casserole. Cover
and bake. If desired, garnish with bacon bits.

Serves + - G