Easy Creamy Curry Chicken and Rice Casserole
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 cup rice (cooked)
- 1⁄4 cup oil (can use less, but do not use olive oil)
- 1 onion, chopped
- 2 tablespoons minced garlic
- 3 -4 teaspoons curry powder (can use more)
- 1 teaspoon salt
- 1⁄4 cup flour
- 2 cups half-and-half cream or 2 cups full-fat milk
- 2 cups frozen peas
- 3 -4 carrots, finely chopped
- 1 red bell pepper, chopped
- 1 tablespoon fresh lemon juice
- 3 cups cooked chicken breasts, chopped
- black pepper
directions
- Set oven to 375 degrees.
- Grease an 8 x 8-inch baking dish.
- In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
- Whisk in flour.
- Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
- In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
- Season with black pepper to taste.
- Transfer the mixture to prepared baking dish.
- Cover with foil and bake for about 20 minutes.
- Remove foil and bake for another 10 minutes longer.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this delicious casserole for dinner tonight. My husband and I loved it. It took a bit of time cutting up but other than that, it was an easy recipe. Clear instructions and ingredients that are often on-hand. The changes I made were: frozen beans instead of peas, added more curry than the recipe called for and I used slightly watered down coffee cream since I didn't have half-and-half. I served creamed sweet potatoes on the side and extra rice in case anyone wanted to "tone" down the curry. Loved by all (even my 7 month-old had a taste)!
Tweaks
-
I made this delicious casserole for dinner tonight. My husband and I loved it. It took a bit of time cutting up but other than that, it was an easy recipe. Clear instructions and ingredients that are often on-hand. The changes I made were: frozen beans instead of peas, added more curry than the recipe called for and I used slightly watered down coffee cream since I didn't have half-and-half. I served creamed sweet potatoes on the side and extra rice in case anyone wanted to "tone" down the curry. Loved by all (even my 7 month-old had a taste)!