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