Curried Chicken and Brown Rice Casserole

Curried Chicken and Brown Rice Casserole

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

1 h 15 m servings 241 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

92
  1. 116 Ratings

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Most helpful positive review

This is the first time that I have ever felt that I needed to respond to a recipe.... This is a WONDERFUL recipe!!!! In the last month I have made it 4 times and my family loves it, including my...

Most helpful critical review

Looks like I am out of the norm compared to the other reviewers. But I’m sorry, I just didn’t care for this recipe. I thought it was okay - nothing special. I just didn’t care for the flavo...

This is the first time that I have ever felt that I needed to respond to a recipe.... This is a WONDERFUL recipe!!!! In the last month I have made it 4 times and my family loves it, including my...

I threw this all together, uncooked, into a casserole dish for 75-90 minutes, using 1 cup of regular brown rice,. Easy and yum! We'll be making this regularly.

This is good and easy; it's a quick substitute for making a more authentic curry, and a good weeknight dinner. I made the following changes: (1) used regular (not quick) brown rice and cooked i...

Looks like I am out of the norm compared to the other reviewers. But I’m sorry, I just didn’t care for this recipe. I thought it was okay - nothing special. I just didn’t care for the flavo...

This casserole is wonderful! As a curry fan on a weight loss program, this is a PERFECT dinner for me. The raisins (I used golden seedless) really make it special. This one is going into my repe...

I've made this once and it probably earned 4 stars but 'm rating this a 5 for the potential. I added about a cup of cauliflower which was a nice addition. I also added a can of tomato sauce. ...

I am always looking for new dishes to try with my friends... This turned out really good (other than my mistake of using regular brown rice and it didn't get done in the oven, the first time I m...

Wow!! I absolutely love this recipe. The simplicity of the recipe and complex flavors will definately make this one over and over again. Even my picky husband said it was a keeper!!

I have to admit, I was surprised with this recipe. I found it using the ingredient search as I was very low on groceries and needed something for supper. I would have hever thought of putting to...