By Angela McGowan
Chicken and rice casseroles are great, but can sometimes be boring. That’s why I love this curried version.
Yield: Serves 4
Curried Chicken and Rice Casserole
Ingredients:
- 1 can (13.5 to 14 oz) coconut milk (not light; not cream of coconut)
- 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 teaspoon red curry paste
- 1 cup uncooked long-grain white rice
- 2 cups small fresh broccoli florets
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup chopped red onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil leaves
- 4 boneless skinless chicken breasts or thighs
Directions:
- Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix coconut milk, broth and curry paste. (Taste to see if you want to add more curry paste for a hotter dish.)
- Add rice; mix well. Add remaining ingredients except chicken; stir to combine. Place chicken on rice mixture; turn to coat.
- Bake uncovered 1 hour or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
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