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Curried Chicken and Rice Casserole

Angie McGowan
Updated Oct 2, 2012
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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.

Curried Chicken and Rice Casserole

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 4
  • Ingredients 12
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    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.)
  • Step 
    2
    Add rice; mix well. Add remaining ingredients except chicken; stir to combine. Place chicken on rice mixture; turn to coat.
  • Step 
    3
    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

Nutrition Facts are not available for this recipe

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