Baked Curried Chicken and Rice
From: Better Homes and GardensTote this low-fat chicken casserole to a potluck, or serve with green beans or broccoli for a great family dinner.
Servings: Makes 5 servings.
Prep: 15 mins
Total: 1 hr
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Ingredients
1 cup water
1 8-ounce can stewed tomatoes
3/4 cup quick-cooking brown rice
1/4 cup snipped dried apricots
1/4 cup raisins
1 tablespoon lemon juice
2 teaspoons curry powder
1 teaspoon instant chicken bouillon granules
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cloves garlic, minced
1 bay leaf
3/4 pound boneless chicken or turkey, cut into 1-inch pieces
Directions
1. In a medium saucepan stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillon granules, cinnamon, salt, garlic, and bay leaf. Heat to boiling. Stir in chicken or turkey.
2. Pour the hot chicken mixture into a 1-1/2-quart casserole. Bake, covered, in a 350 degree F. oven about 45 minutes or until rice is tender and chicken is no longer pink, stirring occasionally. Remove bay leaf. Makes 5 servings.
Nutrition Facts
Calories 178, Total Fat 3 g, Cholesterol 36 mg, Sodium 445 mg, Carbohydrate 25 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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