Best 3 Curried Chicken And Rice Casserole Recipes

Are you craving a comforting and flavorful dish that combines the richness of curry with the tender juiciness of chicken and the fluffy texture of rice? Look no further than the delightful "Curried Chicken and Rice Casserole." This culinary masterpiece is an explosion of flavors and textures that will tantalize your taste buds and leave you yearning for more. In this article, we will embark on a culinary journey to discover the best recipe for this delectable casserole, guiding you through the selection of the freshest ingredients, the art of creating the perfect curry sauce, and the techniques for achieving perfectly cooked chicken and fluffy rice. So, grab your aprons and let's delve into the magical world of "Curried Chicken and Rice Casserole."

Check out the recipes below so you can choose the best recipe for yourself!

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 a variety of vegetables in your casserole for added flavor and nutrition.
Be sure to cook the chicken thoroughly before adding it to the casserole.
Use a flavorful curry paste or powder for the best flavor.
If you like a creamy casserole, add a can of cream of chicken soup or coconut milk.
Top the casserole with a crunchy breadcrumb or tortilla chip topping for a delicious contrast in texture.

Conclusion:

Curried chicken and rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken or rice. There are many different ways to make this casserole, so you can easily customize it to your own taste. With a little planning, you can have a delicious and satisfying meal on the table in no time.