Curried Chicken and Brown Rice Casserole87 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“So easy to make, this is flavorful, warm comfort food at its best. Freezes wonderfully, as well.” - by ISYBEL
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.
Amount Per Serving (4 total)
- 241 cal
- 2 g
- 34.5 g
Based on a 2,000 calorie diet
Reviews (87)Rate This Recipe
"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 yea..." See morer 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...." See more"
"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 ..." See moreon 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."
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