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Chicken Curry Casserole

  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 6
  • Save
    126
  • Pinterest
    22
  • Print
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Bring Indian flavors to your family’s dinner table tonight. Basmati rice, chicken and vegetables are baked together to give you a flavorful casserole dish. MORE + LESS -

Ingredients

1
cup uncooked basmati rice
1 1/2
cups water
1/2
cup chopped onion
1/2
cup chopped celery
1/4
cup butter
2
cloves garlic, finely chopped
3
tablespoons Gold Medal™ all-purpose flour
2
cups reduced-sodium fat-free chicken stock
1 1/2
cups whipping cream
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons curry powder
4
cups chopped deli rotisserie chicken (from 2-lb chicken)
2
cups coarsely chopped cauliflower florets
1/2
cup frozen sweet peas, thawed
1
cup chopped carrots
1/2
cup chopped green onions
1/4
cup chopped fresh cilantro
1/3
cup chopped roasted cashews

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package. In 2-quart saucepan, cook onion and celery in butter over medium-high heat 3 minutes, stirring occasionally. Add garlic; cook 1 minute. Stir in flour; cook 1 minute. Add chicken stock and whipping cream; stir until mixture is smooth and bubbly. Stir in salt, pepper and curry powder. In large bowl, mix cooked rice, chicken, cauliflower, peas and carrots. Add white sauce; stir to combine. Spoon into baking dish.
  • 2
    Bake uncovered 30 minutes or until bubbly. Let stand 5 minutes. Sprinkle with green onions, cilantro and cashews.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
640
% Daily Value
Total Fat
35g
0%
Saturated Fat
18g
0%
Sodium
830mg
0%
Total Carbohydrate
49g
0%
Dietary Fiber
4g
0%
Protein
36g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 6 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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