Curried chicken and Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Brown Rice, medium grain, 1 cup (remove)*Canola Oil, 1 1tsp (remove)Onions, raw, 1 cup, chopped (remove)Curry powder, 1 tsp (remove)Salt, .75 tsp (remove)Milk, nonfat, 2 cup (remove)Peas, frozen, 2 cup (remove)*Flour, white, .25 cup (remove)Carrots, raw, 4 medium (remove)*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)Lemon juice, 1 tbsp (remove)Chicken Breast, no skin, 16 ounces (remove)
Cook Rice as directed on package. Preheat oven to 400. Over medium-high heat saute onion, curry and salt in oil for 3 minutes. Stir in Flour. Whisk in milk, 1/4 c. at a time. Bring liquid to a boil and immediately reduce heat and continue cooking, whisking frequently for another 6 minutes or until sauce thickens. Combine sauce, cooked rice, peas, carrots, red pepper and lemon juice, chicken, and cilantro. Coat an 8 x 8" baking dish with cooking spray; transfer mixture to baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer. This could serve 8, but recipe says 6 so I figured the calories accordingly
Number of Servings: 6
Recipe submitted by SparkPeople user GRANNY2.
Number of Servings: 6
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 327.8
- Total Fat: 3.5 g
- Cholesterol: 89.3 mg
- Sodium: 515.7 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 4.9 g
- Protein: 42.4 g
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