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    You are in: Home / Recipes / Curry Chicken Casserole - the "lighter" Version Recipe
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    Curry Chicken Casserole - the "lighter" Version

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    star4586's Note:

    My family LOVES the original recipe posted by Chef on the coast, but I'm on a diet and wanted to make a much lighter version. I really only posted this because I wanted to see how the nutritional content changed so I can try to calculate it to WW points :) I also added about a cup of broccoli in to add some extra veggies. I think this is our favorite recipe from this site so far!!!

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    Units: US | Metric


    1. 1
      In a Dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender.
    2. 2
      Stir in rice, parsley, boullion and water. Bring to a boil.
    3. 3
      Reduce heat; cover and simmer until rice is tender, about 25 minutes.
    4. 4
      Add soup, sour cream and curry powder; mix well. Fold in chicken.
    5. 5
      Spoon into a greased 2 qt baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 50 minutes.

    Ratings & Reviews:


    Nutritional Facts for Curry Chicken Casserole - the "lighter" Version

    Serving Size: 1 (196 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 388.9
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 8.6 g
    Cholesterol 77.2 mg
    Sodium 226.6 mg
    Total Carbohydrate 34.2 g
    Dietary Fiber 1.3 g
    Sugars 1.3 g
    Protein 22.1 g

    The following items or measurements are not included:

    98% fat-free cream of mushroom soup

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