Chicken Rice Curry & Potato Skins

Tonight for supper we are having Chicken Rice Curry or as my dad always called it "chicken and rice in a hurry". Its a easy casserole to make.
1/2 Cup Chopped onion
1 Cup chopped Celery
1/2 Cup margarine
2 Cups cooked cubed Chicken
1 Cup uncooked rice
1/2 teas Salt
1/4 teas Pepper
1 teas. Curry Powder
2 Cans Cream of Chicken soup
2 Cups milk
1-1/2 Cup Chicken broth
Cook onion and celery in margarine until soft. Combine all ingredients in a cooking dish. Cover and bake for 2 hours at 350,stirring occasionally. Uncover and brown last 10 minutes. Serves 10
I of course cut this recipe in half when I made it. BUT forgot to cut the butter in half. :-( It still turned out yummy!

Then we had Loaded Potato Skins.
Select 3 potatoes of the smaller size. Wash them and wrap in foil. Bake as normal. I baked mine for 1 hour. Take off foil and let cool. Cut the potatoes in half lengthwise. Scoop out with a spoon the inside of the potatoes, leaving 1/2 inch of potato on the skins. Brush the inside and outside of each potato half with vegetable oil and sprinkle with salt. Place in a baking dish and bake at 400 for 10 minutes on each side. Let cool. Once cool sprinkle shredded cheese in the center of each half and bacon pieces. Place back in oven until cheese is melty. Serve with sour cream.