CHICKEN CURRY CASSEROLE

Chicken Curry Casserole image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 19

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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

Steps:

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.
Bake uncovered 30 minutes or until bubbly. Let stand 5 minutes. Sprinkle with green onions, cilantro and cashews.

Nutrition Facts : Calories 640, Carbohydrate 49 g, Fat 6, Fiber 4 g, Protein 36 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 830 mg