Baked Curried Chicken and Rice
- 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.
- 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