Curried Chicken and Brown Rice Casserole

Curried Chicken and Brown Rice Casserole

Cinnamon, garlic, raisins, lemon juice, and tomatoes enliven this quick and easy curried chicken casserole.

Rated 4.2 from 96 votes

Prep Time

15M

Total Time

1H15M

Servings

4 servings

What You Need

1 cup water

1 (8 ounce) can stewed tomatoes

3/4 cup quick-cooking brown rice

1/2 cup raisins

1 tablespoon lemon juice

3 teaspoons curry powder

1 cube chicken bouillon

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 cloves garlic, minced

1 bay leaf (optional)

3/4 pound skinless, boneless chicken breast halves - cut into 1 inch pieces

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Instructions

Preheat oven to 350 degrees F (175 degrees C).

In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.

Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

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