Curried Chicken Casserole

Susan Feliciano

By
@frenchtutor

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.


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Serves:

8

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Chicken
Regional Style: Indian
Other Tags: Quick & Easy, Healthy
Hashtag: #curry