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.
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.
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