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Curried Chicken and Brown Rice Casserole

Curried Chicken and Brown Rice Casserole

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



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


  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.
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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 3 year old daughter! Thank you for sharing this with us!


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 it all on the stovetop for about 50 minutes, til the water was absorbed and the rice was soft. I adjusted the water/rice proportions accordingly (3/4c rice and 1 1/2 c water). It didn't seem necessary to me to turn the oven on when I could do this on the stovetop, though it did mean watching it a bit more closely. (2) Added about 1/8t cayenne since the curry powder I used is quite mild.