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Curried Chicken and Rice Casserole

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 4
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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.
By Angie McGowan
Updated Oct 2, 2012


  • 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
Make With
Progresso Broth


  • 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).

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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 Facts are not available for this recipe
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