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Curried Chicken and Rice Casserole
Curried Chicken and Rice Casserole
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Succulent curry chicken and rice casserole, infused with coconut milk and spicy red curry paste, a versatile meal ready in minutes or to freeze for convenience.
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
Instructions:
  • Preheat the oven to 350°F. Combine coconut milk, broth, and curry paste in an ungreased 13x9-inch (3-quart) glass baking dish. Adjust the level of curry paste to your desired spiciness.
  • Add the rice and mix thoroughly. Incorporate all the remaining ingredients, except the chicken, and stir until well combined. Place the chicken on top of the rice mixture and coat it evenly.
  • Bake for 1 hour without covering until the rice is tender and the chicken's juices run clear when the thickest part is cut (should be at least 165°F).

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