Healthy Eating: Chicken curry brown rice casserole
October 23, 2016
Chicken curry brown rice casserole
2 cups low-sodium chicken stock
1 15-ounce can diced tomatoes
3/4 cup brown rice
1/2 cup golden raisins
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1 tablespoon lemon juice
1 tablespoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 cloves garlic, minced
1 pound skinless, boneless chicken breasts or thighs, cut into 1-inch pieces
Preheat oven to 350 degrees. In a skillet, stir together chicken stock, diced tomatoes, brown rice, raisins, lemon juice, curry powder, garlic, cinnamon, and salt. Bring to a boil, and then stir in uncooked chicken pieces. Transfer the mixture to a casserole dish, then cover and bake for 45 to 60 minutes. Stir once or twice during baking time.
Adapted from the University of Minnesota Extension.