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.
Ingredients
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2 lbboneless chicken thighs
-
1 crice, your choice
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1/4 cfinely chopped onion
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1/4 cfinely chopped celery
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1/4 cdiced bell pepper (yellow matches the sauce)
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2 Tbspolive oil
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1 Tbspcurry powder
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1/4 tspeach salt and pepper (optional, this depends on how flavorful your curry powder is)
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3 Tbspflour
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1/2 cgolden raisins
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3/4 cchicken broth
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2 Tbspketchup
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1 cfresh or frozen peas
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12 ozcan evaporated milk
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TOPPING
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1/2 croughly chopped peanuts
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1 cflaked coconut
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1/4 cgranulated raw sugar
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2 Tbspmelted butter
How to Make Curried Chicken Casserole
- Preheat oven to 350°F. Grease a 3-quart casserole dish.
- 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.
- 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.
