Quick Chicken Curry

Quick Chicken Curry

2 TBSP butter
1 tsp curry powder
1 small onion, chopped (1/4 cup)
2 cups cut-up cooked chicken or turkey
1 unpeeled small red apple, coarsely shopped
1 can (10 3/4 ounces) condensed cream of chicken soup
1 soup can of milk
Hot cooked rice

Melt butter in 3-quart saucepan over medium heat. Cook curry powder and onion in butter about 5 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients except rice. Cook, stirring occasionally, until hot. Serve over rice.