2 1/2 lbs. chicken parts, skinned (legs, wings & breasts)
1 (11 oz.) can Campbell's condensed zesty tomato soup
1 green pepper, cut into 1/2" pieces
1/4 c. raisins
1 tsp. curry powder
1/4 c. toasted, slivered almonds
Hot cooked rice

Arrange chicken in a 12x8 inch microwave-safe baking dish, placing thicker pieces toward edges of dish. In small bowl, combine soup, green pepper, raisins and curry powder. Spoon over chicken. Cover with waxed paper and microwave on high for 22 minutes or until chicken is no longer pink in center (rearrange chicken and baste it with pan juices once during cooking time). Let stand covered for 5 minutes. Sprinkle with almonds and serve over rice. Serves 6.