Best 3 Curried Chicken And Rice Casserole Recipes

Indulge in the tantalizing flavors of Curried Chicken and Rice Casserole, a delectable dish that seamlessly blends the aromatic spices of curry with tender chicken and fluffy rice. This one-pot wonder is a symphony of flavors and textures, featuring succulent chicken pieces enveloped in a creamy and flavorful curry sauce, nestled atop a bed of fluffy and aromatic rice. With its enticing aroma and vibrant colors, this casserole will tantalize your taste buds and leave you craving for more. In addition to the classic Curried Chicken and Rice Casserole, this article also offers a vegetarian delight - the Vegetable Curry Casserole. This meatless version captures the essence of the original dish, showcasing a medley of colorful vegetables in a rich and flavorful curry sauce, topped with tender rice. Both recipes are culinary journeys that promise a delightful and satisfying meal.

Let's cook with our recipes!

CREAMY CURRIED CHICKEN-AND-RICE CASSEROLE

Creamy Curried Chicken-and-Rice Casserole image

Categories Chicken Rice Vegetable Bake Sauté Low Fat Curry Fall Winter Self

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1 cup rice (try brown for an added fiber boost)
2 tsp canola (or corn) oil
1 cup chopped onion
2 tsp curry powder
3/4 tsp salt
1/4 cup all-purpose flour
2 cups skim milk
2 cups thawed frozen peas
4 carrots, peeled and chopped in 1/4-inch pieces
1 red bell pepper, cored, seeded and chopped in 1/4-inch pieces
1 tbsp fresh lemon juice
2 cups chopped cooked chicken breast (or a 10-oz package cooked chicken breast)
1/2 cup cilantro, chopped
Vegetable-oil cooking spray

Steps:

Cook rice as directed on package. Preheat oven to 400°F. Over medium-high heat, sauté onion, curry, and salt in oil for 3 minutes. Stir in flour. Whisk in milk 1/4 cup at a time. Bring liquid to a boil and immediately reduce the heat and continue cooking, whisking frequently for another 6 minutes or until the sauce thickens. Combine sauce, cooked rice, peas, carrots, red pepper, lemon juice, chicken, and cilantro. Coat an 8" x 8" baking dish with cooking spray; transfer mixture to baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer.

CURRIED CHICKEN AND RICE CASSEROLE

Curried Chicken and Rice Casserole image

Our curried chicken and rice casserole mingle boneless chicken breasts with coconut milk and red curry paste for a savory dish that you can serve tonight or freeze for later.

Provided by Angie McGowan

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 12

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

Steps:

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).

Nutrition Facts : ServingSize 1 Serving

CURRIED CHICKEN AND BROWN RICE CASSEROLE

Curried Chicken and Brown Rice Casserole image

So easy to make, this is flavorful, warm comfort food at its best. Freezes wonderfully, as well.

Provided by ISYBEL

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup water
1 (8 ounce) can stewed tomatoes
¾ cup quick-cooking brown rice
½ cup raisins
1 tablespoon lemon juice
3 teaspoons curry powder
1 cube chicken bouillon
½ teaspoon ground cinnamon
¼ teaspoon salt
2 cloves garlic, minced
1 bay leaf
¾ pound skinless, boneless chicken breast halves - cut into 1 inch pieces

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 34.5 g, Cholesterol 49.6 mg, Fat 2 g, Fiber 3 g, Protein 22.7 g, SaturatedFat 0.5 g, Sodium 620.3 mg, Sugar 14.5 g

Tips:

Use day-old rice. This will help the rice stay separate and fluffy in the casserole.
Don't overcook the chicken. Chicken that is overcooked will be dry and tough.
Use a variety of vegetables. This will add flavor and color to the casserole.
Don't be afraid to experiment with different spices. Curry powder is a great starting point, but you can also add other spices like cumin, coriander, and garam masala.
Serve the casserole with your favorite sides. Rice, naan bread, or a simple salad are all great options.

Conclusion:

Curried chicken and rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy sauce, tender chicken, and fluffy rice, this casserole is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give this curried chicken and rice casserole a try.