CURRY CHICKEN AND RICE
I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.
Provided by gubby420
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
- Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
- Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 642.1 calories, Carbohydrate 50.1 g, Cholesterol 134.2 mg, Fat 36 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 1568.6 mg, Sugar 5.5 g
CURRIED CHICKEN AND RICE CASSEROLE
Provided by Food Network Kitchen
Time 2h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
- Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
- Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
- Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.
CURRIED CHICKEN AND RICE CASSEROLE
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
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
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Provided by J. Saunders
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
- Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g
CURRY CHICKEN CASSEROLE
A great comfort food version of curry chicken that is best served on top of a bed of white rice. Super creamy and rich and makes the whole house smell delicious.
Provided by gbianchi
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese.
- Grease a 9 x 13" casserole dish with butter or PAM spray. Layer the broccoli and chicken in the pan as desired. Pour the curry mixture on top and use a spoon to fill it in around the chicken/broccoli.
- In a pan on the stovetop, melt the butter on medium to high heat. Pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned.
- Sprinkle bread crumbs on top of casserole.
- Place in oven and bake at 350 for 1 hour. Casserole should be bubbly and lightly browned when finished.
- Serve over white rice.
EASY CREAMY CURRY CHICKEN AND RICE CASSEROLE
If you love curry then you will enjoy this rice dish! You can increase the curry if desired. Throw in some dark raisins too. Prep time does not include cooking the chicken.
Provided by Kittencalrecipezazz
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 375 degrees.
- Grease an 8 x 8-inch baking dish.
- In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
- Whisk in flour.
- Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
- In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
- Season with black pepper to taste.
- Transfer the mixture to prepared baking dish.
- Cover with foil and bake for about 20 minutes.
- Remove foil and bake for another 10 minutes longer.
Nutrition Facts : Calories 791, Fat 36.8, SaturatedFat 12.9, Cholesterol 133, Sodium 813.9, Carbohydrate 70.2, Fiber 6.9, Sugar 8.3, Protein 43.9
CURRY CHICKEN CASSEROLE
When I've invited a crowd over for the holidays, this is the recipe I reach for. It's a rich, meaty dish that makes plenty and satisfies one and all.-Julia Garnett, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 100 servings.
Number Of Ingredients 11
Steps:
- In several large saucepans over medium heat, saute the onions, celery and mushrooms in butter until tender. Stir in rice with contents of seasoning packets and water; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Stir in the soup, sour cream and curry powder. Fold in chicken. Spoon into nine greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. , Bake, uncovered, at 350° for 45-60 minutes or until bubbly.
Nutrition Facts : Calories 315 calories, Fat 17g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 254mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
CREAMY CURRIED CHICKEN-AND-RICE CASSEROLE
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.
CURRY CHICKEN AND RICE
I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. -Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes., Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.
Nutrition Facts : Calories 500 calories, Fat 18g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 1162mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein.
CURRIED CHICKEN AND RICE
Curry sauce makes this version of chicken and rice stand out from all the others. Your guests will think you spent hours in the kitchen preparing this impressive dish. -Tammi Lewis, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- In an ungreased 13x9-in. baking dish, combine broth, curry powder, paprika and seasoning mix from the rice. Top with rice, mushrooms, onions and green pepper. , Arrange chicken pieces on top. Cover and bake at 425° for 50 minutes. , Meanwhile, in a blender or food processor, combine yogurt, ricotta cheese, chutney, flour and curry powder. Process until smooth; pour over chicken. Sprinkle with almonds. Increase oven temperature to 475°. Bake, uncovered, for 5-10 minutes.
Nutrition Facts : Calories 514 calories, Fat 22g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 672mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 3g fiber), Protein 42g protein.
BAKED CHICKEN CURRY WITH RICE
This healthy, from-scratch baked chicken casserole is packed with Indian curry flavor, and is very easy to make! Marinating the chicken in yogurt makes it fall-off-the-bone tender, but it can be skipped if you are really pressed for time.
Provided by Trystian Hilton
Time 2h
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup yogurt, 1 tablespoon curry powder, 1 clove crushed garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper in a large freezer bag. Add chicken and marinate in the refrigerator for at least 30 minutes, or overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine remaining 1 cup yogurt and chicken broth in a large bowl; mix well until smooth. Add basmati rice, green onions, tomato, chile pepper, 1 clove garlic, 1 tablespoon curry powder, ginger, black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Stir to combine.
- Pour rice mixture into a 9x13-inch baking dish and place marinated chicken on top. Discard excess marinade. Cover the dish with foil.
- Bake in the preheated oven for 1 hour. Uncover and continue baking until chicken has browned and is no longer pink in the centers and rice is tender, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fluff rice with a fork, garnish with chopped cilantro, and serve.
Nutrition Facts : Calories 448 calories, Carbohydrate 46.2 g, Cholesterol 81.7 mg, Fat 14.8 g, Fiber 2.7 g, Protein 32.9 g, SaturatedFat 5.8 g, Sodium 720.3 mg, Sugar 5.2 g
CHICKEN AND RICE CASSEROLE
Make and share this Chicken and Rice Casserole recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease baking dish.
- Mix everything together EXCEPT chicken.
- Mix well and put into casserole dish.
- Put chicken on top of rice mixture.
- Cover and bake 1 hour.
- Uncover and bake 30 minutes.
Nutrition Facts : Calories 504.8, Fat 18.3, SaturatedFat 5.3, Cholesterol 98.9, Sodium 785, Carbohydrate 45.5, Fiber 1.3, Sugar 1.7, Protein 37.2
CURRY CHICKEN AND RICE CASSEROLE
Steps:
- Put chicken in large pot of water and bring to a boil. While chicken is cooking, add rice to a pot with 3 cups boiling salted water. Cook rice 15 to 20 minutes or until liquid is absorbed. When chicken is done, about 20 to 30 minutes, drain and pull into bite sized pieces.
- Preheat oven to 350 degrees F. Spray 13 x 9-inch glass casserole dish with cooking spray. Spread cooked rice in bottom and place chicken on top evenly.
- In bowl combine soup, mayo, lemon juice, and curry powder and mix well. Spread mixture evenly on top of chicken and rice. Sprinkle with cheese. Mix bread crumbs and melted butter, sprinkle over top.
- Bake for 30 minutes until golden brown and bubbly on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CURRY KETCHUP CHICKEN AND RICE
Delicious and different. This curry ketchup chicken falls apart and the rice has a great flavor!
Provided by Sunshine
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
- Mix curry ketchup, 3 tablespoons water, onion flakes, flavor enhancer, mustard, and bouillon in a small bowl.
- Combine 6 cups water and rice in the prepared casserole dish. Spread chicken over the rice, then spread ketchup sauce evenly over all pieces of chicken.
- Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 516.4 calories, Carbohydrate 78.8 g, Cholesterol 80.8 mg, Fat 4.3 g, Fiber 1.4 g, Protein 36.7 g, SaturatedFat 1.2 g, Sodium 793.6 mg, Sugar 3.9 g
CHICKEN CURRY CASSEROLE
This is a recipe that has been adapted from one of those treasured church cookbooks. My family has been enjoying this meal for over nine years now and still love it.
Provided by Davonna Lowry
Categories Curries
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook chicken in water with salt and pepper.
- Microwave or steam broccoli until crisp-tender.
- Arrange chicken over broccoli in greased casserole dish.
- In bowl combine soup, mayonnaise, lemon juice, curry powder, and cheese.
- Add salt and pepper to taste.
- Spread sauce over chicken and broccoli.
- Bake at 350 for 45 minutes or until bubbly.
- Serve with white or wild rice.
Nutrition Facts : Calories 228.9, Fat 7.2, SaturatedFat 3.6, Cholesterol 86.5, Sodium 421.6, Carbohydrate 7.8, Fiber 2.9, Sugar 3.2, Protein 32.9
CHICKEN AND BROCCOLI RICE CASSEROLE
A great recipe for 2 to use up leftovers--plus it's so good. Instead of cream soup, I have been making my own soup substitute with Recipe #184827 i should have corrected this a long time ago sorry; the recipe should be 2 cups of cooked rice.
Provided by Sageca
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spoon rice in a casserole.
- Add chopped chicken.
- Add cooked broccoli.
- Mix together soup,mayonnaise,milk and curry powder and 1/4 cup cheese.
- Pour on casserole.
- Sprinkle with remaining cheese.
- Place in preheated 325°F oven and cook for 30 minutes.
- Tip.
- Save remaining soup for another use or double the ingredients and make this for 4.
Nutrition Facts : Calories 760.9, Fat 31.2, SaturatedFat 13, Cholesterol 138.6, Sodium 990.2, Carbohydrate 69.3, Fiber 3, Sugar 2.2, Protein 48.5
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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