CURRIED CHICKEN CASSEROLE

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Curried Chicken Casserole image

Normally I make chicken curry on my stove-top. But this contains all my usual ingredients, goes together quickly, and bakes all by itself. So it can be a time saver. I've never tried this in a crock pot, but it should work well like that, too.

Provided by Susan Feliciano

Categories     Casseroles

Time 1h

Number Of Ingredients 19

2 lb boneless chicken thighs
1 c rice, your choice
1/4 c finely chopped onion
1/4 c finely chopped celery
1/4 c diced bell pepper (yellow matches the sauce)
2 Tbsp olive oil
1 Tbsp curry powder
1/4 tsp each salt and pepper (optional, this depends on how flavorful your curry powder is)
3 Tbsp flour
1/2 c golden raisins
3/4 c chicken broth
2 Tbsp ketchup
1 c fresh or frozen peas
12 oz can evaporated milk
TOPPING
1/2 c roughly chopped peanuts
1 c flaked coconut
1/4 c granulated raw sugar
2 Tbsp melted butter

Steps:

  • 1. Preheat oven to 350°F. Grease a 3-quart casserole dish.
  • 2. Cut chicken thighs into bite-sized chunks, about 1" pieces. Place in casserole dish. Stir together the rest of the casserole ingredients (rice through evaporated milk) and pour into casserole. Cover with well-fitting lid or tight-fitting aluminum foil.
  • 3. Bake for 40 minutes. Stir together topping ingredients. Uncover casserole and sprinkle with topping. Return to oven and bake until topping is browned, about 15-20 minutes.

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