Curried Chicken Casserole in a Bowl
- Lightly coat two 1-1/2- to 2-cup microwave-safe bowls or mugs with cooking spray (only if making ahead to freeze); set aside. Lightly coat an unheated medium skillet with cooking spray.
- Preheat skillet over medium heat. Add onion; cook and stir for 4 to 5 minutes or until onion is crisp-tender. Stir in curry powder; cook for 1 minute. Add the water and couscous to skillet; bring to boiling. Remove from heat. Stir in chicken, peas, mayonnaise, sweet pepper, and chutney; cover and let stand for 5 minutes. Return to medium heat until heated through. Divide between the prepared bowls. Serve immediately or follow make-ahead directions, below. Makes 2 servings.
From the Test Kitchen
Prepare as above through Step 2; let cool slightly. Wrap bowls tightly with foil; place in a freezer bag, seal, and freeze for up to 2 months. To pack in a lunch box, place frozen casserole in insulated lunch box and serve within 5 hours. To serve, remove foil; cover with vented plastic wrap. Microwave on 70 percent (medium-high) about 3 minutes or until heated through, stirring once.
Nutrition Facts (Curried Chicken Casserole in a Bowl)
- Per serving:
- 303 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 59 mg chol. ,
- 365 mg sodium ,
- 39 g carb. ,
- 3 g fiber ,
- 27 g pro.