CHICKEN CURRY CASSEROLE
This flavor-forward dish is a makeover of one of my husband's childhood favorites, chicken curry casserole. I replaced the can of cream of mushroom soup and mayo with a creamy homemade sauce instead, and-my whole family agrees-the outcome does not disappoint!
Provided by Lisa Leake
Categories Dinner
Time 27m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°
- Combine the cooked rice, broccoli, and chicken in the casserole dish and set aside.
- Melt the butter in a medium sauté pan over medium heat. Add the onions and cook, stirring, until softened, about 2 minutes. Add the garlic and flour and cook for 1 or 2 minutes, or until the flour begins to brown but doesn't burn, whisking almost continuously.
- Whisk in the milk, watching for lumps, reduce heat and cook until it thickens. Stir in the sour cream, grated cheese, curry powder, salt, and pepper and stir until well combined. Bring to a simmer and cook, stirring, until the mixture is the consistency of gravy, about 3 to 4 minutes.
- Pour the sauce in the baking dish and mix thoroughly with the rice, broccoli, and chicken and spread it out evenly in the baking dish.
- Bake for 10 to 12 minutes, and then turn it up to a high broil to brown the top for another couple minutes. Serve warm.
Nutrition Facts : Calories 462 kcal, Carbohydrate 36 g, Protein 20 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 744 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CURRIED CHICKEN AND RICE CASSEROLE
Provided by Food Network Kitchen
Time 2h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
- Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
- Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
- Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.
CHICKEN & BROWN RICE CASSEROLE
This one is a bit healthier and there is no cream soup in it. You can add or remove vegetables and it will still be good.
Provided by Bobbiann
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In casserole dish, mix together all ingredients except chicken.
- Place chicken on top.
- Cover and bake at 350º-400º for 1 hour 15 minutes or until rice and chicken are cooked.
CURRY CHICKEN AND RICE
I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.
Provided by gubby420
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
- Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
- Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 642.1 calories, Carbohydrate 50.1 g, Cholesterol 134.2 mg, Fat 36 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 1568.6 mg, Sugar 5.5 g
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CURRIED CHICKEN AND RICE CASSEROLE
Curried Chicken and Rice Casserole is the ultimate comfort food made healthy using a homemade cream of chicken soup, brown rice, tender chicken, vegetables and warm curry.
Provided by Julia
Categories Dinner, Entree, Chicken
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Cook rice according to package and set aside.
- Heat a pot of boiling water over medium high heat. Add the broccoli and cook until tender. Set aside.
- Preheat a skillet over medium-high heat until hot. Add 2 Tablespoons olive oil and place the chicken in the skillet. Reduce the heat to medium and cook until the meat is no longer pink, turning occasionally and the juices run clear (8-10 minutes).
- Remove chicken from the skillet and set aside. In the same skillet heat 2 Tablespoons of olive oil and saute the carrots, celery, sweet onion, garlic, turmeric and curry powder until vegetables are soft {about 12-15 minutes}.
- Once the vegetables are soft add the rice, chicken, vegetables and the cream of chicken soup {or the substitute} mixing well over low heat for two minutes. Add salt and pepper to taste.
- Spoon the casserole into a 13x9 glass baking dish or casserole dish and place in the oven and bake for 10 minutes.
- Serve warm and enjoy!
SPICY THAI RED CURRY CHICKEN CASSEROLE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
- Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.
CURRIED CHICKEN AND RICE CASSEROLE
Our curried chicken and rice casserole mingle boneless chicken breasts with coconut milk and red curry paste for a savory dish that you can serve tonight or freeze for later.
Provided by Angie McGowan
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix coconut milk, broth and curry paste. (Taste to see if you want to add more curry paste for a hotter dish.)
- Add rice; mix well. Add remaining ingredients except chicken; stir to combine. Place chicken on rice mixture; turn to coat.
- Bake uncovered 1 hour or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Nutrition Facts : ServingSize 1 Serving
ONE-POT CHICKEN & CURRY RICE
Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side
Provided by Shivi Ramoutar
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
- Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.
Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
CREAMY CURRIED CHICKEN-AND-RICE CASSEROLE
Steps:
- Cook rice as directed on package. Preheat oven to 400°F. Over medium-high heat, sauté onion, curry, and salt in oil for 3 minutes. Stir in flour. Whisk in milk 1/4 cup at a time. Bring liquid to a boil and immediately reduce the heat and continue cooking, whisking frequently for another 6 minutes or until the sauce thickens. Combine sauce, cooked rice, peas, carrots, red pepper, lemon juice, chicken, and cilantro. Coat an 8" x 8" baking dish with cooking spray; transfer mixture to baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer.
EASY CREAMY CURRY CHICKEN AND RICE CASSEROLE
If you love curry then you will enjoy this rice dish! You can increase the curry if desired. Throw in some dark raisins too. Prep time does not include cooking the chicken.
Provided by Kittencalrecipezazz
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 375 degrees.
- Grease an 8 x 8-inch baking dish.
- In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
- Whisk in flour.
- Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
- In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
- Season with black pepper to taste.
- Transfer the mixture to prepared baking dish.
- Cover with foil and bake for about 20 minutes.
- Remove foil and bake for another 10 minutes longer.
Nutrition Facts : Calories 791, Fat 36.8, SaturatedFat 12.9, Cholesterol 133, Sodium 813.9, Carbohydrate 70.2, Fiber 6.9, Sugar 8.3, Protein 43.9
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