Best Curry Creamy Chicken Casserole Recipes

Easy Creamy Curry Chicken and Rice Casserole image

Provided by Kittencalrecipezazz

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup rice (cooked)
1/4 cup oil (can use less, but do not use olive oil)
1 onion, chopped
2 tablespoons minced garlic
3 -4 teaspoons curry powder (can use more)
1 teaspoon salt
1/4 cup flour
2 cups half-and-half cream or 2 cups full-fat milk
2 cups frozen peas
3 -4 carrots, finely chopped
1 red bell pepper, chopped
1 tablespoon fresh lemon juice
3 cups cooked chicken breasts, chopped
black pepper

Steps:

Set oven to 375 degrees.
Grease an 8 x 8-inch baking dish.
In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
Whisk in flour.
Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
Season with black pepper to taste.
Transfer the mixture to prepared baking dish.
Cover with foil and bake for about 20 minutes.
Remove foil and bake for another 10 minutes longer.

Nutrition Facts : Calories 791, Fat 36.8, SaturatedFat 12.9, Cholesterol 133, Sodium 813.9, Carbohydrate 70.2, Fiber 6.9, Sugar 8.3, Protein 43.9

Curry Creamy Chicken Casserole image

Provided by Chef on the coast

Time 1h20m

Yield 4-6 cups, 6 serving(s)

Number Of Ingredients 13

1/3 large onion, diced
1 stalk celery, chopped
5 -6 large mushrooms, chopped
1/4 cup margarine
3/4 cup rice (do not use instant rice)
1 teaspoon parsley
1 1/2 teaspoons chicken bouillon (or 2 cubes)
1 1/2 cups water
1 (11 3/4 ounce) can cream of mushroom soup
3/4 cup sour cream
1 1/2 teaspoons curry powder
2 chicken breasts, cooked and cubed
1/3 cup parmesan cheese

Steps:

In a Dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender.
Stir in rice, parsley, boullion and water. Bring to a boil.
Reduce heat; cover and simmer until rice is tender, about 25 minutes.
Add soup, sour cream and curry powder; mix well. Fold in chicken.
Spoon into a greased 2 qt baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 50 minutes.

Nutrition Facts : Calories 381.6, Fat 23.2, SaturatedFat 8.2, Cholesterol 48.5, Sodium 593.6, Carbohydrate 26.6, Fiber 0.9, Sugar 1.7, Protein 16.5