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Curried Chicken and Rice Casserole

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  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 4

Our curried chicken and rice casserole mingle boneless chicken breasts with coconut milk and red curry paste for a savory dish that you can serve tonight or freeze for later.

Angie McGowan Recipe by Angie McGowan
October 2, 2012

Ingredients

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

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Directions

  • 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).

Expert Tips

Using just 1 teaspoon of red curry paste will make this a mild, family-friendly dish. For medium spiciness, use 1 tablespoon curry paste; for hot, use 3 tablespoons. You can also serve Sriracha sauce on the side for those who like spicy curries.

Bone-in chicken can be used in this recipe; just be sure to remove the skin so the casserole doesn’t become too greasy. The baking time may need to be increased slightly for bone-in chicken.

Prepare casserole as directed—except do not bake. Cover with foil; freeze 2 to 3 months. Before baking, thaw in refrigerator overnight. Bake as directed, adding 5 to 10 minutes to baking time.

Nutrition Information

No nutrition information available for this recipe.

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