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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Curried Chicken and Brown Rice Casserole Recipe

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This recipe for Curried Chicken and Brown Rice Casserole is from The Monroe's Famous Recipes Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c water
1 (8 oz) c. stewed tomtoes
3/4 quik cooking brown rice
1 tbsp lemon juice
1/2 c. raisins
3 tsp curry powder
1 cube chicken bouillon
1/2 tsp ground cinnamon
1/4 tsp sea salt
2 cloves garlic, minced
1 bay leaf (optional)
3/4 lb skinless, boneless chicken breast halves - cut into 1 inch pieces
Directions:
Directions:
Preheat oven 350º

In a skillet,stir together water, stewed tomatoes, brown rice, raisins, lemon juice. curry powder, bouillon, ground cinnamon , sea salt, garlic and bay leaf. Bring to a boil, then stir in chicken, transfer mixture to a casserole dish

Cover and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr 15 min.

 

 

 

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