1 lb. boneless chicken breasts, cubed
1 med. onion, chopped
1/4 c. butter, melted
1 (10 3/4 oz.) can cream of chicken soup, diluted
1 to 2 tsp. curry powder
1 (8 oz.) carton sour cream
Hot cooked rice

Saute chicken and onion in butter in a skillet until chicken is tender. Stir in soup and curry powder; cook over medium heat until bubbly. Add sour cream; heat thoroughly. Serve over rice. Makes 4 to 6 servings.