Easy using tinned tuna or salmon.


  • Packet cream of chicken soup

  • 1tsp curry powder

  • 210gm tin salmon flaked

  • chopped parsley

  • 2 hard boiled eggs, optional

  • 1 cup rice or

  • 3 cups cooked rice


  • 1.

    Boil rice or use already cooked rice if available

  • 2.

    Add the curry powder to the soup mix and make up using half the quantity of water.

  • 3.

    Chop the hard boiled eggs if using and combine all the ingredients.

  • 4.

    Spread into ovenproof dish and sprinkle with breadcrumbs.

  • 5.

    Dot with butter and bake at 180C for 20-30 minutes.


Serve with a green salad. Reheats well in the microwave so can be made ahead.

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