Ingredients

　　One 6-ounce package long-grain and wild rice, cooked according to directions

　　4 cups diced cooked chicken breast

　　Two 10 3/4-ounce cans cream of chicken soup

　　1 cup mayonnaise

　　2 teaspoons curry powder, or to taste

　　One 8-ounce package Pepperidge Farm Cornbread Dressing Mix

　　1/4 cup (1/2 stick) butter

　　Put the rice in a greased 2-quart casserole. Layer the chicken on top of the rice. Mix the soup, mayonnaise, and curry powder, and pour this over the chicken. Sprinkle the dressing mix over the casserole and dot with butter. Bake at 350 degrees for 30 minutes or until bubbly.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.