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Chicken Curry Casserole

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By Betty Crocker Kitchens
Updated Jun 26, 2014
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Bring Indian flavors to your family’s dinner table tonight. Basmati rice, chicken and vegetables are baked together to give you a flavorful casserole dish.

Chicken Curry Casserole

  • Prep Time 30 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 19
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Ingredients

  • 1 cup uncooked basmati rice
  • 1 1/2 cups water
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup butter
  • 2 cloves garlic, finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 cups reduced-sodium fat-free chicken stock
  • 1 1/2 cups whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons curry powder
  • 4 cups chopped deli rotisserie chicken (from 2-lb chicken)
  • 2 cups coarsely chopped cauliflower florets
  • 1/2 cup frozen sweet peas, thawed
  • 1 cup chopped carrots
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped roasted cashews
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package. In 2-quart saucepan, cook onion and celery in butter over medium-high heat 3 minutes, stirring occasionally. Add garlic; cook 1 minute. Stir in flour; cook 1 minute. Add chicken stock and whipping cream; stir until mixture is smooth and bubbly. Stir in salt, pepper and curry powder. In large bowl, mix cooked rice, chicken, cauliflower, peas and carrots. Add white sauce; stir to combine. Spoon into baking dish.
  • Step 
    2
    Bake uncovered 30 minutes or until bubbly. Let stand 5 minutes. Sprinkle with green onions, cilantro and cashews.

Nutrition

640 Calories
35g Total Fat
36g Protein
49g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Total Fat
35g
0%
Saturated Fat
18g
0%
Sodium
830mg
0%
Total Carbohydrate
49g
0%
Dietary Fiber
4g
0%
Protein
36g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 6 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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