curried chicken casserole

★★★★★ 1 Review
frenchtutor avatar
By Susan Feliciano
from Oak Ridge, TN

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.

★★★★★ 1 Review
serves 8
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For curried chicken casserole

  • 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

How To Make curried chicken casserole

  • 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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