Chicken Curry Casserole


1 cup Brown rice, long-grain, regular, dry

1 Tbsp Canola oil

¼ cup Low-sodium chicken broth

¾ cup Fresh celery


1 cup Fresh onions, peeled, diced

1 ¼cups Fresh carrots, peeled, shredded

1 ½ tsp Curry powder

1 tsp Garlic powder

½ tsp Ground black pepper

¾ tsp Salt


½ cup Low-fat plain yogurt

2 cups Cooked fajita chicken strips, diced 1” (12 oz)


1. Preheat oven to 400 °F.

2. Combine brown rice and 2 ½ cups water in large pot and bring to a boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of brown rice and water.

3. In a large pan, heat canola oil and chicken broth over medium heat for 2-3 minutes. Add celery, onions, and carrots. Cook an additional 5-7 minutes or until vegetables are tender.


4. In a large mixing bowl, combine curry powder, garlic powder, pepper, salt, and yogurt. Add vegetables, brown rice, and chicken. Mix well.

5. Pour mixture into a 9” x 9” nonstick baking pan. Bake uncovered at 400 °F for 15 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Serve hot.

¾ cup provides 1 ¼ oz equivalent meat/meat alternate, ¼ cup vegetable, and ¾ oz equivalent grains.

Preparation Time: 15 minutes

Cooking Time: 1 hour 5 minutes

Makes six ¾-cup servings

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