Curried Chicken and Rice Casserole

 

1

can (13.5 to 14 oz) coconut milk (not light; not cream of coconut)

1 1/2

cups Progresso® chicken broth (from 32-oz carton)

1

teaspoon red curry paste

1

cup uncooked long-grain white rice

2

cups small fresh broccoli florets

1

cup chopped green bell pepper

1

cup chopped red bell pepper

1

cup chopped red onion

1

teaspoon salt

1

teaspoon pepper

1

teaspoon dried basil leaves

4

boneless skinless chicken breasts or thighs

• 1 Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix coconut milk, broth and curry paste. (Taste to see if you want to add more curry paste for a hotter dish.)
• 2 Add rice; mix well. Add remaining ingredients except chicken; stir to combine. Place chicken on rice mixture; turn to coat.
• 3 Bake uncovered 1 hour or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).