Curried Chicken and Rice Casserole

Curried Chicken and Rice Casserole RecipeChicken and rice casseroles are great, but can sometimes be boring. That’s why I love this curried version.

Curried Chicken and Rice Casserole Recipe

Curried Chicken and Rice Casserole

Curried Chicken and Rice Casserole RecipeCurried Chicken and Rice Casserole RecipeCurried Chicken and Rice Casserole RecipeCurried Chicken and Rice Casserole RecipeCurried Chicken and Rice Casserole Recipe
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Curried Chicken and Rice Casserole RecipeLoading...
    

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).

All images and text © / Eclectic Recipes

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