Deborah's Curry chicken & Vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 324.3
- Total Fat: 6.8 g
- Cholesterol: 53.7 mg
- Sodium: 247.5 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 4.3 g
- Protein: 25.6 g
View full nutritional breakdown of Deborah's Curry chicken & Vegetables calories by ingredient
Number of Servings: 6
Ingredients
-
2.5 cups cooked Basmati Rice
2.5 cups cooked carrots slices
2.5 cups cooked cauliflower pieces
2.5 cups cooked brocolli pieces
16 ounces cooked cubed chicken
1 tablespoon butter
2 tablespoons Flour
1-1/2 tablespoons curry Powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dry mustard
1 teaspoon chicken concentrate
2 cups skim milk
Salt and pepper to taste
2 tablespoons toasted coconut
Directions
Place rice in large casserole dish, layer with vegetables and chicken.
Make sauce by melting the butter, while still on burner, add flour, chicken concentrate then spices except for salt and pepper. Slowly add the milk stirring constantly (Remove from heat if cooking too fast) until smooth and thickened. Add salt and pepper to taste. Pour sauce over layers in casserole, sprinkle with toasted coconut.
Bake in 350 degree oven for 30 minutes or until heated through.
Serving Size: Makes 6 - 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user WYBOUDEB.
Make sauce by melting the butter, while still on burner, add flour, chicken concentrate then spices except for salt and pepper. Slowly add the milk stirring constantly (Remove from heat if cooking too fast) until smooth and thickened. Add salt and pepper to taste. Pour sauce over layers in casserole, sprinkle with toasted coconut.
Bake in 350 degree oven for 30 minutes or until heated through.
Serving Size: Makes 6 - 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user WYBOUDEB.