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!
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.
CHEESY CURRY CHICKEN BAKE
Meet your new family favorite recipe - my cheesy curry chicken and rice casserole! The flavors are outstanding. The bone broth-filled cheesy sauce is super comforting. Loads of veggies magically disappear tucked into it with all the hearty chicken and rice. This curry chicken bake has been a family favorite for 9+ years and I don't see that fact changing anytime soon!
Provided by Heather
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet over medium heat. Add the onion, celery, and carrots and cook until softened, for about 10 minutes. Stir in the garlic and cook for 1 minute.
- Remove the cooked vegetables from the skillet and add the butter into the pan, allowing it to fully melt. Whisk in the flour, 1/4 tsp sea salt, and 1/4 tsp pepper. Cook for 1 minute. Slowly pour in the chicken bone broth while continuing to whisk. The liquid should begin to thicken as it gently boils. Stir in the sour cream and 2 cups shredded cheese and whisk until cheese is melted.
- Into the cheese sauce, stir in the diced chicken, cooked rice, curry powder, garlic granules, 1/2 tsp sea salt, and 1/2 tsp pepper, along with the cooked vegetables that were set aside. Mix everything together.
- Pour the mixture into a 9×13 baking dish, or a similar size dish. Top with the remaining 1/2 cup of cheese.
- Bake for 25-30 minutes, or until the cheese is melted through and the casserole is bubbly along the edges.
Nutrition Facts : Calories 458 kcal, Carbohydrate 29 g, Protein 27 g, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 96 mg, Sodium 519 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
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
CURRY CHICKEN CASSEROLE
A great comfort food version of curry chicken that is best served on top of a bed of white rice. Super creamy and rich and makes the whole house smell delicious.
Provided by gbianchi
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese.
- Grease a 9 x 13" casserole dish with butter or PAM spray. Layer the broccoli and chicken in the pan as desired. Pour the curry mixture on top and use a spoon to fill it in around the chicken/broccoli.
- In a pan on the stovetop, melt the butter on medium to high heat. Pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned.
- Sprinkle bread crumbs on top of casserole.
- Place in oven and bake at 350 for 1 hour. Casserole should be bubbly and lightly browned when finished.
- Serve over white rice.
QUICK AND EASY CHICKEN AND RICE CASSEROLE
This takes no time to prepare, I have tryed this using different flavor soups, I find that cream of chicken and celery are the best, or use 2 cans cream of chicken, I also like to add the garlic powder and also a pinch of cayenne pepper to the soup mixture :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Grease a medium-size casserole dish.
- Mix the first 6 ingredients in a bowl.
- Add the uncooked rice to the soup mixture; mix until combined.
- Transfer the soup/rice mixture to the casserole then spread out in the dish.
- Place the chicken on top of the mixture.
- Sprinkle with the dry onion soup.
- Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
- Allow to stand for 10 mins before serving.
- Delicious!
Nutrition Facts : Calories 736, Fat 32.9, SaturatedFat 9.3, Cholesterol 166.8, Sodium 2240, Carbohydrate 49.9, Fiber 1.7, Sugar 2.7, Protein 54.7
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
SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE
I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base
Provided by Morrison
Categories Chicken Breast
Time 30m
Yield 2 cups chicken and rice, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve chicken base in hot water (skip this step if using stock).
- Pour dissolved base/stock in 2" deep pan.
- Add chicken to pan and place on medium-high heat.
- Add remaining ingredients EXCEPT rice.
- Cook chicken uncovered, stirring often to coat with spices.
- Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
- Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
- When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.
Nutrition Facts : Calories 534.6, Fat 5.3, SaturatedFat 1.1, Cholesterol 75.5, Sodium 214.9, Carbohydrate 86.4, Fiber 5.5, Sugar 1.4, Protein 34.2
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
CHICKEN CURRY CASSEROLE
This is a recipe that has been adapted from one of those treasured church cookbooks. My family has been enjoying this meal for over nine years now and still love it.
Provided by Davonna Lowry
Categories Curries
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook chicken in water with salt and pepper.
- Microwave or steam broccoli until crisp-tender.
- Arrange chicken over broccoli in greased casserole dish.
- In bowl combine soup, mayonnaise, lemon juice, curry powder, and cheese.
- Add salt and pepper to taste.
- Spread sauce over chicken and broccoli.
- Bake at 350 for 45 minutes or until bubbly.
- Serve with white or wild rice.
Nutrition Facts : Calories 228.9, Fat 7.2, SaturatedFat 3.6, Cholesterol 86.5, Sodium 421.6, Carbohydrate 7.8, Fiber 2.9, Sugar 3.2, Protein 32.9
EASY RICE COOKER CHICKEN CURRY
Another one from crenita2 at the yahoo group ricecookerrecipes. I need to share the rice cooker fun with everyone. Enjoy.
Provided by Demandy
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Hit Cook and place oil in pan then Add onion and garlic; cook and stir 5 minutes or until onion is tender. Add curry powder; cook and stir 2 minutes.
- Add water, tomato sauce, Jambalaya Mix chicken and raisins mix well.
- Close Lid and hit COOK after cooker switched over to Warm turn off the Rice cooker and stir in yogurt. Let stand 5 minutes. Sprinkle with cashews.
Nutrition Facts : Calories 380.8, Fat 17.2, SaturatedFat 3.7, Cholesterol 78.6, Sodium 534.5, Carbohydrate 29.6, Fiber 3.7, Sugar 17.7, Protein 29.8
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