1 large apple (unpeeled), chopped
1/4 c. sliced green onions
1 tbsp. curry powder
1 tbsp. water
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1/2 c. skim milk
2 tbsp. minced fresh parsley
2 c. chopped cooked chicken
1/2 c. plain, unsweetened low-fat yogurt

Combine first 4 ingredients in medium saucepan; cover and cook until onions are tender. Add soup, milk and parsley. Stir well to combine. Add chicken and simmer 10 minutes. Reduce heat to low. Stir in yogurt. Cook, stirring gently, until thoroughly heated. May be served over cooked rice. If so, add rice calorie count to dish.

Serves 8 (1/2 cup) servings.