Creamy Curried Chicken And Rice Casserole

CREAMY CURRIED CHICKEN-AND-RICE CASSEROLE



Creamy Curried Chicken-and-Rice Casserole image

Recipe From epicurious.com

Categories     Chicken     Rice     Vegetable     Bake     Sauté     Low Fat     Curry     Fall     Winter     Self

Yield Makes 6 servings

Number Of Ingredients 14

1 cup rice (try brown for an added fiber boost)
2 tsp canola (or corn) oil
1 cup chopped onion
2 tsp curry powder
3/4 tsp salt
1/4 cup all-purpose flour
2 cups skim milk
2 cups thawed frozen peas
4 carrots, peeled and chopped in 1/4-inch pieces
1 red bell pepper, cored, seeded and chopped in 1/4-inch pieces
1 tbsp fresh lemon juice
2 cups chopped cooked chicken breast (or a 10-oz package cooked chicken breast)
1/2 cup cilantro, chopped
Vegetable-oil cooking spray

Steps:

  • Cook rice as directed on package. Preheat oven to 400°F. Over medium-high heat, sauté onion, curry, and salt in oil for 3 minutes. Stir in flour. Whisk in milk 1/4 cup at a time. Bring liquid to a boil and immediately reduce the heat and continue cooking, whisking frequently for another 6 minutes or until the sauce thickens. Combine sauce, cooked rice, peas, carrots, red pepper, 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.

EASY CREAMY CHICKEN AND RICE CASSEROLE



Easy Creamy Chicken and Rice Casserole image

Quick to put together and super delicious. My family loves this easy chicken recipe and everyone I have made it for asks for it!

Recipe From allrecipes.com

Provided by Tiffany J Brooks

Categories     Main Dish Recipes     Casserole Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

cooking spray
2 cups chicken stock
1 (23 ounce) can condensed cream of chicken soup
1 (23 ounce) can condensed cream of mushroom soup
½ cup butter, melted
salt and ground black pepper to taste
2 ½ cups instant white rice
1 ½ pounds skinless, boneless chicken breast, cubed
2 cups shredded Cheddar cheese
Calories567.7 calories
Carbohydrate36.4 g
Cholesterol115.3 mg
Fat32.8 g
Fiber0.6 g
Protein30.6 g
SaturatedFat16.3 g
Sodium1533.3 mg
Sugar1.9 g

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
  • Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
  • Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
  • Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

WILD RICE-CHICKEN CASSEROLE



Wild Rice-Chicken Casserole image

Easy and tasty rice and chicken dish for that leftover chicken or turkey. There is never any leftovers.

Recipe From food.com

Provided by Karen From Colorado

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (6 ounce) package long grain and wild rice blend
1/2 cup chopped onion
1/2 cup chopped celery
2 teaspoons butter or 2 teaspoons margarine
1 (10 ounce) can cream of mushroom soup
1/2 cup sour cream
1/3 cup dry white wine
1/2 teaspoon curry powder
2 cups cubed, cooked chicken or 2 cups turkey

Steps:

  • Prepare rice mix according to package directions.
  • While rice is cooking, cook onion and celery in butter until tender.
  • Stir in soup, sour cream, wine, and curry.
  • Stir in chicken and cooked rice.
  • Turn into a 2 quart casserole or a 12x7x2 inch baking dish.
  • Bake, uncovered, in a 350 degree oven for 35 to 40 minutes.
  • Stir before serving.

CURRIED CHICKEN AND BROCCOLI CASSEROLE



Curried Chicken and Broccoli Casserole image

This chicken and broccoli casserole is my 13-year-old son's favorite dish and the one he requests for every one of his birthdays. It is very good and combines the creamy texture of the cheese sauce with the crunchy texture of the corn flakes. It is a standby meal and easy to make, freeze, and bake at a later date. You can freeze it up to 6 months. If frozen, bake uncovered for 1 hour.

Recipe From allrecipes.com

Provided by Sean Greene

Categories     Main Dish Recipes     Curries     Chicken

Time 1h

Yield 6

Number Of Ingredients 11

cooking spray (such as Pam®)
1 bunch broccoli, cut into chunks - or more to taste
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
2 (10.75 ounce) cans cream of chicken soup
1 cup mayonnaise
¼ cup lemon juice
1 teaspoon curry powder
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup crushed corn flakes cereal
¼ cup slivered almonds
Calories840.8 calories
Carbohydrate27.6 g
Cholesterol154.2 mg
Fat61.1 g
Fiber2 g
Protein45.7 g
SaturatedFat15 g
Sodium1226.4 mg
Sugar3.7 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
  • Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
  • Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

CURRY CHICKEN CASSEROLE



Curry Chicken Casserole image

When I've invited a crowd over for the holidays, this is the recipe I reach for. It's a rich, meaty dish that makes plenty and satisfies one and all.-Julia Garnett, Virginia Beach, Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 100 servings.

Number Of Ingredients 11

13 large onions, diced
4 medium bunches celery, sliced
6 cans (8 ounces each) mushroom stems and pieces, drained
2 cups butter, cubed
9 packages (4 ounces each) long grain and wild rice mix
13-1/2 cups water
12 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
13 cups sour cream
1/4 cup curry powder
72 cups cubed cooked chicken (36 pounds boneless skinless chicken breasts)
1 can (8 ounces) grated Parmesan cheese
Calories 315 calories
Fat17g fat (8g saturated fat)
Cholesterol122mg cholesterol
Sodium254mg sodium
Carbohydrate5g carbohydrate (3g sugars
Fiber1g fiber)
Protein32g protein.

Steps:

  • In several large saucepans over medium heat, saute the onions, celery and mushrooms in butter until tender. Stir in rice with contents of seasoning packets and water; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Stir in the soup, sour cream and curry powder. Fold in chicken. Spoon into nine greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. , Bake, uncovered, at 350° for 45-60 minutes or until bubbly.

ONE-PAN CHICKEN RICE CURRY



One-Pan Chicken Rice Curry image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional
Calories 300 calories
Fat9g fat (4g saturated fat)
Cholesterol78mg cholesterol
Sodium658mg sodium
Carbohydrate27g carbohydrate (2g sugars
Fiber2g fiber)
Protein27g protein. Diabetic Exchanges

Steps:

  • In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

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