This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Swiss Chicken Curry

1 1/3 pounds boneless chicken breasts
1 cup uncooked long grain white rice
1 1/2 cups water
1/4 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 1/4 teaspoons curry powder
1 cup grated Swiss cheese, approximately 1/3 pound

In a 2 1/2 quart baking dish place rice, then chicken. Mix water and spices in a 2 cup measuring cup and pour over chicken and rice. Bake covered at 375° for 30 minutes. Check to make sure rice isn’t dry. If all water has evaporated and rice looks dry, add another 1/4 cup water. Return to oven, bake covered at same temperature for another 30 minutes or until chicken is done. Remove from oven, add cheese, return to oven until cheese is melted (do not let cheese brown). Remove from oven, stir cheese into rice and serve.