Instructions: Grease 9-inch pie plate. In medium bowl, stir together soup and sour cream.

In large bowl, stir 3/4 cup of the soup mixture into noodles, stir in egg, mixing well. Press noodles into bottom and up sides of prepared pie plate to form crust. Set aside.

In 10-inch skillet, over medium heat, in hot oil, cook garlic and curry powder 1 minutes. Stir in remaining soup mixture, chicken and carrots. Arrange in middle of crust. Cover with foil.

Bake at 350 F. 30 minutes or until hot. Sprinkle with almonds. Let stand 10 minutes before cutting into wedges.

Serves 6

*Variations:
1. Substitute cream of chicken soup for onion; 3 cups diced cooked pork for chicken, mixed vegetables for carrots and sliced green onions for almonds.

2. Use cream of mushrooms soup, 3 cups diced cooked beef, lima beans and toasted flaked coconut

3. Golden mushroom soup, 2 cans tuna, drained and flaked, cut asparagus and diced pimientos.

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