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easy curry chicken and rice casserole

(1 rating)
truknlady1988 avatar
Recipe by
Sherri Van Arkel
@truknlady1988
Bastrop, TX

This one dish meal can be made without curry if preferred. And it's VERY filling!

(1 rating)
yield 6 -8
prep time 35 Min
cook time 1 Hr

Ingredients For easy curry chicken and rice casserole

  • 2 lb
    thawed,boneless chicken breasts
  • 1 can
    cream of chicken soup, fat-free
  • 1 1/2 c
    milk, low-fat
  • small tsp
    dry onion soup mix or dry onion,reconstituted in warm water,drain (opt)
  • small dash
    celery seed or
  • 1/8 c
    fresh,thinly sliced celery
  • 1 can
    sliced/cubed carrots,drained
  • 2 c
    minute rice
  • 2 Tbsp
    curry powder
  • 13x9in
    covered baking dish

How To Make easy curry chicken and rice casserole

  • 1
    Preheat oven for 350 degrees. Place cut chicken into the baking dish and place in oven for about 35 minutes to cook through. Remove and drain.
  • 2
    Next take a large mixing bowl and place into it the rice,milk,onions,curry powder and celery. And finally the cut and cooked chicken.Mix thoroughly and then pour all back into the baking dish.
  • 3
    Sprinkle over the top with the remaining seasoning of paprika to make nice coloring.
  • 4
    Place into oven center rack and bake covered for about an hour.Take off the cover just before last 10 minutes and let it brown slightly. Serves about 8. Very creamy and tasty!
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