Baked Curried Chicken and Rice

Tote this low-fat chicken casserole to a potluck, or serve with green beans or broccoli for a great family dinner.

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3 users rated this recipe an average rating of 4.5
  • Makes: 5 servings
  • Prep: 15 mins
  • Bake: 45 mins 350°F
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Baked Curried Chicken and Rice
Ingredients
1
cup water
1
8 ounce can stewed tomatoes
3/4
cup quick-cooking brown rice
1/4
cup snipped dried apricots
1/4
cup raisins
1
tablespoon lemon juice
2
teaspoons curry powder
1
teaspoon instant chicken bouillon granules
1/2
teaspoon cinnamon
1/4
teaspoon salt
2
1
bay leaf
3/4
pound boneless chicken or turkey, cut into 1-inch pieces
Directions
  1. In a medium saucepan stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillon granules, cinnamon, salt, garlic, and bay leaf. Heat to boiling. Stir in chicken or turkey.
  2. Pour the hot chicken mixture into a 1-1/2-quart casserole. Bake, covered, in a 350 degree F. oven about 45 minutes or until rice is tender and chicken is no longer pink, stirring occasionally. Remove bay leaf. Makes 5 servings.
Nutrition Facts (Baked Curried Chicken and Rice)
    Per serving:
  • 178 kcal cal.,
  • 3 g fat
  • 36 mg chol.,
  • 445 mg sodium,
  • 25 g carb.,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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