Posted by: marthabernie | July 15, 2014

CURRY CHICKEN & RICE CASSEROLE

I really like curry, and I don’t make it often enough.  Here is a great casserole dish which calls for two teaspoons of curry powder; as most of you know, there are many types of curry powder.  I prefer a mild madras, and sometimes I add another teaspoon.

CURRY CHICKEN AND RICE CASSEROLE

 

3 tablespoons olive oil

1 – 8 oz container sliced baby portobello mushrooms

1 red bell pepper, chopped

1 large yellow onion, chopped

1 tablespoon minced garlic

8 cups chopped cooked chicken

6 cups cooked jasmine rice

1 – 10 oz packaged frozen chopped broccoli, thawed

1 – 16 oz container low fat sour cream

1 – 10 oz pkg can cream of mushroom soup

3 cups shredded sharp Cheddar cheese, divided

1 cup shredded Swiss cheese

1 tablespoon fresh lemon juice

2 teaspoons curry powder

2 teaspoons salt

1/2 teaspoon ground black pepper

Preheat oven to 350 degrees F.  Lightly grease a 3 quart baking dish with nonstick cooking spray, set aside.  In a large skillet, heat olive oil over medium heat.  Add mushrooms, bell pepper, onion and garlic; cook 10 minutes, stirring occasionally.  In a large bowl, combine chicken, mushroom mixture, rice, broccoli, sour cream, soup, 2 cups Cheddar cheese, Swiss cheese, lemon juice, curry powder, salt and pepper, stirring to combine.  Spoon chicken mixture into prepared pan, and top with remaining one cup Cheddar cheese.  Bake 45 minute or until browned and bubbly.  Serve immediately.

 


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