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Chicken Curry Casserole

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Submitted by alrd

A scrumptious and succulent chicken casserole made with curry powder, red pepper flakes and cream of celery soup.

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

2 473
CUPS ML CHICKEN
cubed, cooked
1 237
CUP ML RICE
uncooked
1 237
CUP ML MILK
¼ 59
2 1E+1
TEASPOONS ML CURRY POWDER
0.6
TEASPOON ML GARLIC POWDER
0.6
TEASPOON ML RED PEPPER FLAKES
or ground cayenne pepper
10 ¾ 310.7
OUNCES ML/G SOUP, CREAM OF CELERY
condensed, can
2 57.8
OUNCES ML/G PIMENTOS
diced, drained
1 1
LARGE LARGE EGGS
hard cooked, peeled, sliced
79
CUP ML ALMONDS
sliced, toasted
¼ 59

Directions

Heat the oven to 350℉ (180℃).

Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2-quart casserole.

Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender.

Serve topped with the egg, almonds, and raisins.

* not incl. in nutrient facts Arrow up button

Comments


Tinawashere

You can also use cream of mushroom soup and chopped celery leaves instead of the cream of celery soup. I would chop, then warm smoked almonds and leave out the raisins and egg.

 

 

Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 326 29% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 493mg 21%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 8%
Sugars g
Protein 41g
Vitamin A 11% Vitamin C 13%
Calcium 11% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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