Total Time
1hr 20mins
Prep 50 mins
Cook 30 mins

The unexpected blend of curry and Southwestern-style flavors in this dish yields a delightfully different taste. Note to weight watchers: Try using all fat-free, reduced-sodium versions of the listed ingredients to lower fat grams and caloric content. Adapted from an old Southern Living recipe clipping (circa 1980).

Ingredients Nutrition


  1. Combine rice and chicken broth in a saucepan.
  2. Bring to a boil.
  3. Cover, reduce heat and simmer 50 minutes or until the moisture is absorbed.
  4. In a large bowl, combine chicken and remaining ingredients.
  5. Stir in rice.
  6. Spoon into a 2 quart casserole dish coated with vegetable spray.
  7. Bake at 350* for 30 minutes or till bubbly.
Most Helpful

5 5

Big crowd pleaser! I made some minor changes: added sour cream along with medium salsa to the soup. I sauteed the onions prior to adding to the casserole. I used less worcestershire sauce. For the rice, I used a 6 oz. box of Near East rice pilaf mix. Before setting the casserole on the buffet table, I sprinkled some shredded cheddar and french fried onions over the top. This flew out of the dish and fed 6 of us (3 grown men included) and went well with fresh green beans. The medium salsa gave it a nice kick. We all loved it!