Curried Chicken and Rice Casserole
Chicken and rice casseroles are great, but can sometimes be boring. That’s why I love this curried version.
Yield: Serves 4
Curried Chicken and Rice Casserole
5.00 stars (1 reviews)
Loading...Ingredients:
1 can (13.5 to 14 oz) coconut milk (not light; not cream of coconut)
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon red curry paste
1 cup uncooked long-grain white rice
2 cups small fresh broccoli florets
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped red onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil leaves
4 boneless skinless chicken breasts or thighs
Directions:
Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix coconut milk, broth and curry paste. (Taste to see if you want to add more curry paste for a hotter dish.)
Add rice; mix well. Add remaining ingredients except chicken; stir to combine. Place chicken on rice mixture; turn to coat.
Bake uncovered 1 hour or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
