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Easy Creamy Curry Chicken and Rice Casserole
By Kittencalskitchen on October 31, 2005
5 Reviews
- Prep Time: 10 mins
- Total Time: 30 mins
- Servings: 4
About This Recipe
"If you love curry then you will enjoy this rice dish! You can increase the curry if desired. Throw in some dark raisins too. Prep time does not include cooking the chicken."
Ingredients
- 1 cup rice ( cooked)
- 1/4 cup oil ( can use less, but do not use olive oil)
- 1 onion, chopped
- 2 tablespoons minced garlic
- 3 -4 teaspoons curry powder ( can use more)
- 1 teaspoon salt
- 1/4 cup flour
- 2 cups half-and-half cream or 2 cups full-fat milk
- 2 cups frozen peas
- 3 -4 carrots, finely chopped
- 1 red bell pepper, chopped
- 1 tablespoon fresh lemon juice
- 3 cups cooked chicken breasts, chopped
- black pepper
Directions
- Set oven to 375 degrees.
- Grease an 8 x 8-inch baking dish.
- In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
- Whisk in flour.
- Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
- In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
- Season with black pepper to taste.
- Transfer the mixture to prepared baking dish.
- Cover with foil and bake for about 20 minutes.
- Remove foil and bake for another 10 minutes longer.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (477 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 791.0
- Calories from Fat 331
- 41%
- Amount Per Serving
- %
- Total Fat 36.8g
- 56%
- Saturated Fat 12.9g
- 64%
- Cholesterol 132.9mg
- 44%
- Sugars 8.3 g
- Sodium 813.9mg
- 33%
- Total Carbohydrate 70.2g
- 23%
- Dietary Fiber 6.8g
- 27%
- Sugars 8.3 g
- 33%
- Protein 43.8g
- 87%
Reviews
-
"I made this delicious casserole for dinner tonight. My husband and I loved it. It took a bit of time cutting up but other than that, it was an easy recipe. Clear instructions and ingredients that are often on-hand. The changes I made were: frozen beans instead of peas, added more curry than the recipe called for and I used slightly watered down coffee cream since I didn't have half-and-half. I served creamed sweet potatoes on the side and extra rice in case anyone wanted to "tone" down the curry. Loved by all (even my 7 month-old had a taste)!"
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"I was in a pickle and needed something to make so I made this. It was pretty good but I'd probably make a few changes. I think it was baked too much and I'd probably add some potatoes and pour the mix over the rice rather than cook together but it was still really good. I'm glad I made it."
By Mrsfizz on June 28, 2011 | 1231139
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"Loved this recipe, very tasty!"
By Sea Breeze on November 12, 2006 | 333743
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"Very Good recipe. Used leftover turkey and frozen mixed vegetables in lieu of the chicken and peas/carrots/red pepper. Also used mild curry paste insetead of curry powder. Easy to make ahead and bake the next day. Served with marinated tomatoes."
By KelBel on June 12, 2006 | 281974
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"I love this recipe although I did alter it a bit for a lower cal meal. I cut down on the oil and substituted fat free condensed milk for the cream.. Again I loved this recipe!!!"
By annroberts54 on November 19, 2005 | 222145
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