1 (2 lb.) chicken, cut up
1 c. rice
3 c. water
1 c. milk
2 chicken bouillon cubes
1 can condensed cream of mushroom soup
1 pkg. cheese sauce mix
1/2 tsp. onion flakes
1/2 c. green pepper, chopped
1/2 tsp. curry powder
3 tbsp. butter

Brown chicken pieces and set aside. In large casserole, saute pepper in butter; add all remaining ingredients, except chicken. Heat and stir until cheese sauce is dissolved and soup is well mixed. Lay chicken pieces in casserole on top of and in rice mixture. Cover, place in oven and cook about 30 minutes at 400 degrees or until liquid is absorbed and chicken is done.