1 lb. boned chicken cut in strips
1/2 c. thickly sliced onion
1 1/2 tsp. curry powder
1 tbsp. oil
1 c. water
1 can Campbells condensed cream of chicken soup (10 3/4 oz.)
1/4 c. raisins
1 1/2 c. rice
1 med. tart apple (diced)
2 tbsp. salted peanuts (chopped)

Cook chicken in hot oil, stirring in onion and curry into skillet until chicken is lightly browned. Add water, soup, and raisins. Bring to a full boil. Stir in rice, apple and cover. Remove from heat and let stand 5 minutes. Fluff with fork, sprinkle with chopped nuts before serving. Makes 4 servings.