Curried Chicken Casserole in a Bowl

1. Lightly coat two 1-1/2- to 2-cup microwave-safe bowls or mugs with cooking spray (only if making ahead to freeze); set aside. Lightly coat an unheated medium skillet with cooking spray.

2. Preheat skillet over medium heat. Add onion; cook and stir for 4 to 5 minutes or until onion is crisp-tender. Stir in curry powder; cook for 1 minute. Add the water and couscous to skillet; bring to boiling. Remove from heat. Stir in chicken, peas, mayonnaise, sweet pepper, and chutney; cover and let stand for 5 minutes. Return to medium heat until heated through. Divide between the prepared bowls. Serve immediately or follow make-ahead directions, below. Makes 2 servings.

Make-ahead directions: Prepare as above through Step 2; let cool slightly. Wrap bowls tightly with foil; place in a freezer bag, seal, and freeze for up to 2 months. To pack in a lunch box, place frozen casserole in insulated lunch box and serve within 5 hours. To serve, remove foil; cover with vented plastic warp. Microwave on 70 percent (medium-high) about 3 minutes or until heated through, stirring once.