Curry Chicken Breast Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 7 |
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I just got a new Casserole Cookbook and this was the first I have tried. It was pretty yummy! My boyfriend had 3 helpings! That's all well and good, but now what am I going to eat for lunch this week?! I threw some raisins on top to give it a little color, more sweetness and texture, ymmmmmmy! Ingredients:
1 1/2 cups long-grain rice |
1 (14 ounce) can chicken broth |
1 1/2 lbs chicken breasts, cut into 2-inch squares |
4 tablespoons flour, divided |
2 tablespoons butter |
1/2 cup green onion, chopped |
2 garlic cloves, minced |
2 teaspoons curry powder |
2 tablespoons lemon juice |
1 teaspoon sugar |
1 (14 ounce) can coconut milk |
raisins (optional) |
Directions:
1. Preheat Oven to 375.
2. Spread rice evenly along bottom of a 9x13 dish and pour chicken broth over the rice.
3. Cut chicken pieces into 2 cubes and dust with 2 Tbsp of flour. Arrange chicken pieces over rice.
4. Melt Butter in saucepan and saute Green Onions and Garlic for 3-4 minutes. Then add Curry and make sure you've got it stirred all in it!
5. Add remaining 2 Tbsp flour, lemon juice and sugar. Slowly whisk in Coconut Milk. Once sauce is mixed, pour over chicken and rice.
6. Cook Covered in Oven for 30-40 minutes until rice is done and chicken cooked through.
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