Curried Chicken and Brown Rice Casserole

Curried Chicken and Brown Rice Casserole

92
ISYBEL 0

"So easy to make, this is flavorful, warm comfort food at its best. Freezes wonderfully, as well."

Ingredients

1 h 15 m {{adjustedServings}} servings 241 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
  3. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

92
  1. 115 Ratings

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This is the first time that I have ever felt that I needed to respond to a recipe.... This is a WONDERFUL recipe!!!! In the last month I have made it 4 times and my family loves it, including my...

I threw this all together, uncooked, into a casserole dish for 75-90 minutes, using 1 cup of regular brown rice,. Easy and yum! We'll be making this regularly.

This is good and easy; it's a quick substitute for making a more authentic curry, and a good weeknight dinner. I made the following changes: (1) used regular (not quick) brown rice and cooked i...