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).
- 118.29 ml brown rice, uncooked
- 354.88 ml ready-to-serve fat-free chicken broth
- 473.18 ml chopped cooked chicken breasts
- 340.19 g jar mild salsa (1 1/2 c.)
- 1 can cream of chicken soup, undiluted
- 236.59 ml frozen whole kernel corn, thawed
- 118.29 ml finely chopped onion
- 14.79 ml Worcestershire sauce
- 9.85 ml chili powder
- 4.92 ml oregano
- 2.46 ml curry powder
- 1.23 ml ground pepper
- vegetable oil cooking spray
- Combine rice and chicken broth in a saucepan.
- Bring to a boil.
- Cover, reduce heat and simmer 50 minutes or until the moisture is absorbed.
- In a large bowl, combine chicken and remaining ingredients.
- Stir in rice.
- Spoon into a 2 quart casserole dish coated with vegetable spray.
- Bake at 350* for 30 minutes or till bubbly.
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!