Chicken Rice Curry Casserole
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Susan Nicholson
Serves 4 peopleCategories: Casseroles- One Dish Meals- Stir Fry- Pot Pies
Ingredients
- 1 Tbsp. canola oil
- 1 1/2 tsp. curry powder
- 1 cup milk
- 1 1/4 cups water, divided use
- 3 Tbsp. flour
- 2 Tbsp. soy sauce
- 2 cups chopped cooked leftover chicken
- 1 cup quick-cooking rice
- 1 (10 oz.) pkg. frozen mixed vegetables
- 1 small onion, chopped
- 2 Tbsp. toasted sliced almonds
Directions
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Heat oven to 350 degrees. Heat canola oil in a large skillet on medium-high; add curry and cook 1 minutes. Add milk and 3/4 cup water; bring to a boil.
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Meanwhile, blend flour and 1/2 cup water until smooth, gradually stir into curry mixture. Return to boil and cook 1 minutes, stirring often, until thickened. Stir in soy sauce, chicken, rice, vegetables and onion. Pour into a 2-quart baking dish coated with cooking spray. Bake 25 minutes or until bubbly and rice is tender. Just before serving, sprinkle with almonds.