Curry Chicken and Rice Bake

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Curry Chicken and Rice Bake

  • Total time: 1 Hour
  • Servings: 6 Servings

Ingredients

  • 4 Cups Water
  • 2 Cups Rice, uncooked
  • 3 Tbsp Lemon Juice
  • 2 Cans Cream of Chicken Soup
  • 1 1/3 Cups Milk
  • 2 1/2 tsp Curry Powder
  • 1/3 Cup Plain Dry Bread Crumbs
  • 2 Tbsp Butter, melted
  • 1/2 Cup Frozen Peas
  • 4 Cups Cooked Chicken, shredded or cubed
  • 1 Cup Sharp Cheddar Cheese, shredded
  • Salt and Pepper, to taste

Directions

  • 1)

    Heat the oven to 450°F.

  • 2)

    Place water and rice in a medium saucepan. Cover and cook over high heat. As soon as the water begins to boil, reduce the heat to low. Cook for 15 minutes. Remove the saucepan from the heat and uncover.

  • 3)

    In a medium bowl, stir together the soup, milk, lemon juice, and 2 teaspoons curry powder. Season with salt and pepper.

  • 4)

    Stir the remaining curry powder, the bread crumbs and butter in a small bowl.

  • 5)

    Pour the rice mixture into a 9×13 baking dish. Layer with the chicken, soup mixture and cheese. Sprinkle with the bread crumb mixture.

  • 6)

    Bake for 30 minutes or until hot and the bread crumb mixture is golden brown.

Notes

Modified from this source recipe: https://www.campbells.com/kitchen/recipes/curry-chicken-rice-veggie-bake/