Entrée - Easy Creamy Curry Chicken and Rice Casserole recipes

Author: Jessica Hayes  

This cheesy, comforting casserole is made with cooked rice, shredded cheese, and tender shredded chicken in a creamy curry sauce. All you need is one pan, which means easy prep, easy cooking, and easy clean-up!

Curry Chicken and Rice Casserole

Using cooked short or long grain brown U.S. rice, this dish adds variety to your palate and packs some energy punch into your next workout.
Provided by: Think Rice (Canada)
Yields: 6 items
Number of ingredients: 9
  • 1 tbsp (15 mL) canola oil
  • 2 cups (500 mL) minced onion
  • 1 tbsp (15 mL) curry paste (mild, medium or hot)
  • 6 cups (1.5 L) chopped Swiss chard or other leafy green
  • 1/4 cup (50 mL) chopped dried apricots
  • 1 cup (250 mL) low sodium chicken broth
  • 3 cups (750 mL) cooked short or long grain brown U.S. rice
  • 2 cups (500 mL) cubed cooked chicken
  • 1/4 cup (50 mL) chopped natural almonds
How to cook:
  1. Step 1
  2. Preheat oven to 375°F (190°F).
  3. Step 2
  4. In a large skillet, heat oil over medium-high heat. Add onions, cook, stirring often, until translucent and golden, about 10 minutes. Stir in curry paste, chard, apricots and chicken broth until combined. Remove from heat.
  5. Step 3
  6. Add cooked rice and chicken to curry mixture. Stir well to combine. Spoon into an 8-inch square (2 L) baking dish and top with almonds.
  7. Step 4
  8. Cover with foil and bake for 20 minutes or until heated through and flavours have combined.
Notes: What To Serve With Chicken Curry And Rice? 4 Side, Chicken curry has a rich and spicy taste with a creamy texture of the liquid and tender chicken meat. Chicken curry is often served with a side dish …

Easy Creamy Curry Chicken and Rice Casserole

Easy Creamy Curry Chicken and Rice Casserole
If you love curry then you will enjoy this rice dish! You can increase the curry if desired. Throw in some dark raisins too. Prep time does not include cooking the chicken.
Provided by: Kittencalrecipezazz
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
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
  • Calories: 791 calories
  • Fat: 36.8 grams
  • Saturated Fat: 12.9 grams
  • Cholesterol: 133 milligrams
  • Sodium: 813.9 milligrams
  • Carbohydrate: 70.2 grams
  • Fiber: 6.9 grams
  • Sugar: 8.3 grams
  • Protein: 43.9 grams
How to cook:
  1. Set oven to 375 degrees.
  2. Grease an 8 x 8-inch baking dish.
  3. In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
  4. Whisk in flour.
  5. 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.
  6. 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.
  7. Season with black pepper to taste.
  8. Transfer the mixture to prepared baking dish.
  9. Cover with foil and bake for about 20 minutes.
  10. Remove foil and bake for another 10 minutes longer.
Notes: Curried Chicken and Rice Casserole, Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat …

Curry Chicken Rice Bake

Curry Chicken Rice Bake
This curry chicken rice bake is incredibly delicious and comforting! All you need is one pan, which means easy prep, easy cooking, and easy clean-up! You are going to love this oven-to-table meal!
Provided by: Lisa from A Day in the Kitchen
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Asian,Western
Number of ingredients: 15
  • 4 tbs butter
  • 3 cloves garlic, (minced)
  • 1 tbs finely chopped or minced ginger
  • 6 boneless skin-on chicken thighs ((see note below about chicken))
  • 1 1/2 tsp curry powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 cups long-grain rice, (rinsed and drained)
  • 1/2 head cauliflower, (cut into small chunks)
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 1 tbs fish sauce
  • Calories: 593 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven 350F/180C.
  2. In 9x13 baking dish, add butter, ginger, and garlic. Bake for 5 minutes.
  3. Stir garlic and ginger into butter, and then add the rice to the pan, spreading and leveling it out.
  4. Layer cauliflower in a single layer on the rice.
  5. Combine chicken broth, coconut milk, and fish sauce and pour into pan.
  6. Cover pan with foil and bake for 30 minutes.
  7. Chicken:
  8. Combine seasoning ingredients and stir well to mix.
  9. Sprinkle seasoning on the underside of the chicken with approximately half the mixture.
  10. Set aside, waiting to season the top side of the chicken after it is added to the pan.
  11. Once rice and cauliflower have baked for 30 minutes, remove from the oven and increase oven temperature to 400F/200C.
  12. Add chicken to the pan, seasoned side down, laying the pieces on top of the cauliflower.
  13. Season the top of the chicken and the rice with the remaining seasoning mixture.
  14. Return to oven and bake for 30 minutes.
  15. Let rest 10 minutes before serving.
  16. Garnish with chopped scallions, sliced almonds, sesame seeds, if desired.
Notes: Curry Chicken Casserole Recipe: How to Make It, Stir in rice with contents of seasoning packets and water; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Stir in the soup, …

Cheesy Chicken Curry Casserole

Cheesy Chicken Curry Casserole
This cheesy, comforting casserole is made with cooked rice, shredded cheese, and tender shredded chicken in a creamy curry sauce. Add broccoli or other veggies for a complete meal.
Provided by: Danelle
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11
  • 3 cups cooked rice
  • 3 cups cooked shredded chicken
  • 1 (10 oz.) can cream of chicken soup
  • 1 (10 oz.) can cream of mushroom soup
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 1-2 tablespoons curry powder
  • 3 cups shredded cheese
  • Salt and pepper, to taste
  • 1/2 cup breadcrumbs
  • 2 tablespoons butter, melted
  • Calories: 532 calories
  • Carbohydrate: 28 grams carbohydrates
  • Cholesterol: 95 milligrams cholesterol
  • Fat: 34 grams fat
  • Fiber: 2 grams fiber
  • Protein: 26 grams protein
  • Saturated Fat: 13 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 891 milligrams sodium
  • Sugar: 1 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 18 grams unsaturated fat
How to cook:
  1. Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
  2. In a large bowl, toss together rice and chicken. Stir in both soups, mayonnaise and milk; mix well. Add desired amount of curry powder and stir to combine.
  3. Stir in shredded cheese. Season with salt and pepper, to taste. Transfer mixture to prepared baking dish.
  4. In a small bowl, stir together breadcrumbs and butter. Sprinkle evenly over casserole.
  5. Cover and bake for 30 minutes. Uncover and bake 10-15 minutes more, or until casserole is bubbly and top is golden brown.
Notes: Baked Chicken Curry with Rice, Combine 1/2 cup yogurt, 1 tablespoon curry powder, 1 clove crushed garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper in a large freezer bag. Add …
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