Chicken Artichoke Curry

 

1 C. Couscous

1 14 oz. can Chicken Broth

1 6 oz. can sliced Mushrooms

1 5 oz. can sliced Water Chestnuts

1/3 C. Cream of Anything Soup Mix

1 ¼ C. Water

1 C. Sour Cream Powder

2 (10-15 oz.) cans Chicken

1 15 oz. can Artichoke Hearts, quartered, drained

1 tsp. Curry Powder or Curry Paste

1 tsp. Lemon Juice or Apple Cider Vinegar

Chopped Pecans or Slivered Almonds, optional

 

Cook couscous in broth per directions on the couscous package. Drain juice from mushrooms and water chestnuts into a second pot, add 1 ¼ C. water. Whisk cream of anything soup mix and sour cream powder into the pot until dissolved. Add mushrooms, water chestnuts and remaining ingredients except lemon juice. Heat over medium heat until warmed through, stirring occasionally. Stir in lemon juice and serve over couscous. Top with nuts, if available and desired.