Chicken Curry Casserole
Servings
62 cups each
Ingredients
Instructions
  1. Preheat oven to 400 degrees F.
  2. Combine brown rice and 2 1/2 cups of the water in a saucepan over medium heat and bring to a boil. Reduce to a simmer on low for 30-40 minutes or until tender. Set aside.
  3. In a large skillet, heat canola oil and remaining 1/4 cup water over medium for 2-3 minutes. Add celery, onions and carrots and cook for 5-7 minutes until tender.
  4. In a large mixing bowl, combine curry powder, garlic powder, black pepper, salt and yogurt. Add in cooked vegetables and rice, and cooked chicken.
  5. Toss to combine. Pour mixture into lightly greased 9″ x 9″ baking dish.
  6. Bake at 400 degrees F for 15 minutes. Serve hot.
Recipe Notes

Use brown or white rice, and use any leftover rice in the fridge to save some time!

Use chicken breast or thighs in place of chicken tenders.

The single-serve containers of yogurt are about 1/2 cup for ease.
Nutrition Facts
Chicken Curry Casserole
Amount Per Serving
Calories 311 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 24mg 8%
Sodium 499mg 21%
Potassium 426mg 12%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Sugars 4g
Protein 13g 26%
Vitamin A 24%
Vitamin C 5%
Vitamin D0%
Calcium 9%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
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