1 cup mayonnaise
3 tablespoons powdered chicken curry powder
2 tablespoons salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1/2 teaspoon lemon pepper
2 (3 ounce) cans chopped fresh pineapple, drained
1 cup chopped celery
3 cups chicken stock
4 skinless, boneless chicken breast halves, cut into 2 inch pieces
1 egg, beaten
1/4 cup chopped fresh parsley
1/2 teaspoon paprika
1 teaspoon dried oregano
In a medium bowl, whisk together mayonnaise and curry powder. Stir in salt, pepper, oil, lemon pepper and pineapple. Mix in celery and chicken stock. Mix in chicken, egg and parsley. Mix in paprika and oregano. Seal and refrigerate dough for at least 2 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Roll out chilled dough to 1/4 inch thickness. Cut into 1 1 to 2 inch strips. Place 1/2 inch thick strips onto ungreased baking sheets. Cook in preheated oven until rice is golden brown and liquid is bubbly, about 15 minutes.
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