Curry Chicken Casserole
Ready In: 20 mins
Serves: 6
Ingredients
- 1 tablespoon canola oil
- 2 cups minced onions
- 1 tablespoon curry paste (mild, medium or hot)
- 6 cups swiss chard or 6 cups other leafy greens
- 1⁄4 cup chopped dried apricot
- 1 cup low sodium chicken broth
- 3 cups cooked short-grain brown rice or 3 cups long grain brown rice
- 2 cups cooked chicken, cubed
- 1⁄4 cup chopped natural almonds
Directions
- Preheat oven to 375°F.
- In a large skillet, heat oil over medium-high heat.
- Add onions and cook, stirring often, until translucent and golden, about 10 minutes. Stir in curry paste, chard, apricots and chicken broth until combined. Remove from heat.
- Add cooked rice and chicken to curry mixrture, Stir well to combine. Spoon into a 8-inch square baking dish and top with almonds.
- Cover with foil and bake for 20 minutes or until heated through and flavours have combined.
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