• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Creamy Curried Chicken-and-Rice Casserole

  • 6servings

Add to MenuAdd to Calendar

Source: www.epicurious.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup rice (try brown for an added fiber boost)

  2. 2 tsp canola (or corn) oil

  3. 1 cup chopped onion

  4. 2 tsp curry powder

  5. 3/4 tsp salt

  6. 1/4 cup all-purpose flour

  7. 2 cups skim milk

  8. 2 cups thawed frozen peas

  9. 4 carrots, peeled and chopped in 1/4-inch pieces

  10. 1 red bell pepper, cored, seeded and chopped in 1/4-inch pieces

  11. 1 tbsp fresh lemon juice

  12. 2 cups chopped cooked chicken breast (or a 10-oz package cooked chicken breast)

  13. 1/2 cup cilantro, chopped

  14. Vegetable-oil cooking spray

Instructions Jump to Ingredients ↑

  1. 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback