curry chicken and rice casserole

Name: Curry Chicken and Rice Casserole
Prep time: 5 min
Cook time: 55 min
Yield: 2
Ingredients: 2 cup(s) chicken, cooked and cubed; 1 cup(s) long grain rice, uncooked; 1 cup(s) milk; 1/4 cup(s) green onions, sliced; 2 teaspoon(s) curry powder; 1/8 teaspoon(s) garlic powder; 1/8 teaspoon(s) cayenne; 1 can(s) cream of celery soup; 2 ounce(s) pimiento, diced; 1 - hard cooked egg, sliced; 1/3 cup(s) sliced almonds, toasted ; optional; 1/4 cup(s) raisins ; optional

(1 RATING)

85 Pinches 1 Photo

Karla Everett

Greenacres, WA

Updated on Mar 4, 2011

Curry and chicken go very well together and this recipe bursts with flavor .

Rate

prep time 5 Min

cook time 55 Min

method ---

yield 2-4 serving(s)

Ingredients

2 cups chicken, cooked and cubed
1 cup long grain rice, uncooked
1 cup milk
1/4 cup green onions, sliced
2 teaspoons curry powder
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
1 can cream of celery soup
2 ounces pimiento, diced
1 - hard cooked egg, sliced
1/3 cup sliced almonds, toasted ; optional
1/4 cup raisins ; optional

How To Make curry chicken and rice casserole

Step 1

Heat the oven to 350°.

Step 2

Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2-quart casserole.
Step 3

Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender.
Step 4

Serve topped with the egg, almonds and raisins.
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