This might be the hardiest delicious chicken chowder I've ever made. This was originally baked chicken, drenched in Freak Flag Foods Kickn Curry Mole sauce, that I found at Coborns, on a bed of wild rice, with a a cup of water. I baked it at 350 for an hour and a half.

TURN LAST NIGHTS CHICKEN AND RICE INTO TONIGHT'S CHICKEN CHOWDER

Since my kids don't eat left overs, I had to think of something creative and tasty to make out of this combo the next day.

RECIPE FOR A DELICIOUS CHICKEN CHOWDER

I bought Mushroom and garlic Campbell's soup mix, and added two cans to a pot. I chopped up the remaining curry covered chicken, and added it to the soup mixture. Then I poured in the rest of the cooked rice.

I also chopped up some bell peppers..various colors and added about a cup of peppers, and a 1/4 cup of chopped yello onion.

I then continued to heat it on medium high, and added some pepper, garlic salt and milk to reach the creamy consistency I was looking for.

Heat thoroughly and enjoy!

Kickn Curry Mole Sauce is the key. Click HERE to learn more!