Monday, May 25, 2009

Chicken Curry Casserole

I have heard of several variations of this dish so you all may already know this one. It's a quick and easy dinner and it's always a hit in my house.

2 large chicken breasts
3 cups minute rice
1 cup mayo
1 can cream of chicken soup
2 cups frozen broccoli
2 table spoons yellow curry powder
2 teaspoons lemon juice

Cook the chicken in a skillet until it just starts to brown. You don't want to over cook it as it gets cooked some more once the casserole is combined. Once cooked cut in to 1 inch pieces. While your chicken is cooking up, cook the minute rice and broccoli according to package directions. Once they are all cooked combine them all into a large bowl and set aside. In another large bowl mix together the mayo, cream of chicken soup, lemon juice and curry powder. Pour sauce mixture over the rice, chicken and broccoli and mix until everything is coated well. Put into a 9x13 pan and cover with plastic wrap. Heat in the microwave for 10 minutes and serve.

Helpful tips: I use pre-cut stir fry chicken. It's already cut into the perfect size pieces. You can also make this a vegetarian dish by using cream of celery soup instead of cream of chicken and substituting asparagus for the chicken.

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