Curry Chicken and Rice Casserole

Easy to prepare for a weekday meal or sophisticated enough for a weekend dinner party, the Curry Chicken and Rice Casserole meets the demands of today’s conscientious foodies. Healthy ingredients, rich in fibre and delicious wholesome flavours will make this your new go-to recipe.

1 tbsp canola oil 15 mL
2 cups minced onion 500 mL
1 tbsp curry paste (mild, medium or hot) 15 mL
6 cups chopped Swiss chard or other leafy green 1.5 L
1/4 cup chopped dried apricots 50 mL
1 cup low sodium chicken broth 250 mL
3 cups cooked short or long grain brown U.S. rice 750 mL
2 cups cubed cooked chicken 500 mL
1/4 cup chopped natural almonds 50 mL

Directions

Preheat oven to 375°F (190°F).

In a large skillet, heat oil over medium-high heat. Add onions, cook, stirring often, until translucent and golden, about 10 minutes. Stir in curry paste, chard, apricots and chicken broth until combined. Remove from heat.

Add cooked rice and chicken to curry mixture. Stir well to combine. Spoon into an 8-inch square (2 L) baking dish and top with almonds.

Cover with foil and bake for 20 minutes or until heated through and flavours have combined.

Makes 6 servings.

Tip: Serve with this simple raita: combine 1/2 cup (125 mL) plain yogurt with 1/4 cup (50 mL) finely chopped cucumber, 2 tbsp (30 mL) finely chopped mint and a pinch of salt. Refrigerate until ready to use (can be made up to 3 days ahead).

Source: www.riceinfo.com

Nutritional Information

Per Serving (1/6 of recipe)

  • Calories - 320
  • Fat (g) - 9
  • Protein (g) - 23
  • Carbs (g) - 35
  • Fibre (g) - 5
  • Sodium - 150

Description: Excellent source of vitamin A & C. Good source of calcium and iron.

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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