Tuesday, February 9, 2010

Curried Chicken and Rice Casserole

Prep: 25 mins
Bake: 45 mins
Serves: 6

  • 2 Tbsp. unsalted butter
  • 2 ribs celery, chopped
  • 1 medium onion, minced
  • 2 carrots, chopped
  • 1 apple (a tart apple such as Granny Smith is best, but any type will work), peeled, cored and chopped
  • 2 cups brown rice
  • 2 cups diced cooked boneless, skinless chicken
  • 5 cups chicken broth
  • 1 cup milk or plain yogurt
  • 1 Tbsp. curry powder
  • 2 tsp. salt
  • 1 tsp. pepper
1.) Preheat oven to 350 degrees F. Melt butter in a large skillet over medium-high heat. Add celery, onion, carrots and apple; cook, stirring for a few minutes. Add remaining ingredients; stir until well combined.

2.) Pour mixture into a 8-inch square casserole dish. Sprinkle with additional curry powder, if desired. Bake until bubbly and rice is tender, about 45 minutes.

Per serving: 407 Cal., 8g Fat (4g Sat.), 69mg Chol., 4g Fiber, 25g Pro., 59g Carb., 1059mg Sod.

Recipe via All You Magazine

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