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Curry Chicken and Rice Casserole
Curry Chicken and Rice Casserole

Curry Chicken and Rice Casserole

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 boneless skinless chicken breasts
1 1/2 cups uncooked white rice
1 can 98% fat free cream of chicken soup
1/2 cup Kraft Mayonnaise
3 tablespoon lemon juice
3 or 4 heaping teaspoons curry powder
1 1/12 cup shredded Kraft Sharp Cheese
1 1/2 cup bread crumbs (lima bean size)
3 tablespoons melted butter
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Let's Make It
Put chicken in large pot of water and bring to a boil. While chicken is cooking, add rice to a pot with 3 cups boiling salted water. Cook rice 15 to 20 minutes or until liquid is absorbed. When chicken is done, about 20 to 30 minutes, drain and pull into bite sized pieces.
Preheat oven to 350 degrees F. Spray 13 x 9-inch glass casserole dish with cooking spray. Spread cooked rice in bottom and place chicken on top evenly.
In bowl combine soup, mayo, lemon juice, and curry powder and mix well. Spread mixture evenly on top of chicken and rice. Sprinkle with cheese. Mix bread crumbs and melted butter, sprinkle over top.
Bake for 30 minutes until golden brown and bubbly on top.
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