Curried Chicken Casserole
By
Susan Feliciano
@frenchtutor
1
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.
I've never tried this in a crock pot, but it should work well like that, too.
Rating:
★★★★★ 1 vote5
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
- 1/2 c
- roughly chopped peanuts
- 1 c
- flaked coconut
- 1/4 c
- granulated raw sugar
- 2 Tbsp
- melted butter
TOPPING
How to Make Curried Chicken Casserole
- 1Preheat oven to 350°F. Grease a 3-quart casserole dish.
- 2Cut 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.
- 3Bake 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.
