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Curry Chicken, Rice & Veggie Bake

Curry Chicken, Rice & Veggie Bake

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Classic chicken divan gets an ethnic twist with the addition of curry powder.  Basmati rice, chicken and veggies are layered with a creamy curry sauce then topped with cheese and crispy breadcrumbs.  If you’re a curry lover, feel free to bump up the curry powder in this dish.

serves 8 people

Ingredients

cost per recipe: $17.14

The price is determined by the national average.

  • 1 1/4

    cups water or Swanson® Chicken Stock

  • 1 1/4

    cups uncooked basmati rice

  • 2

    cups broccoli florets

  • 2

    cups cauliflower florets

  • 1/2

    lemon

  • 2

    cans Campbell's® Condensed Cream of Chicken Soup

  • 1 1/3

    cups milk

  • 2 1/2

    teaspoons curry powder

  • 1/3

    cup plain dry bread crumbs

  • 2

    tablespoons butter, melted

  • 3

    cups baby spinach

  • 1/2

    cup frozen peas

  • 4

    cups shredded cooked chicken

  • 1

    cup shredded sharp Cheddar cheese

view nutrition info

How to Make It

Step 1

Heat the oven to 450°F.

Step 2

Heat the water or stock in a 4-quart saucepan over high heat to a boil.  Add the rice, broccoli and cauliflower.  Reduce the heat to low.  Cover and cook for 12 minutes.  Remove the saucepan from the heat and uncover.

Step 3

Squeeze the juice from the lemon half.  Stir the soup, milk, 2 teaspoons curry powder and lemon juice in a medium bowl.  Season with salt and black pepper.

Step 4

Stir the remaining curry powder, the bread crumbs and butter in a small bowl.

Step 5

Pour the rice mixture into a 13x9x2-inch baking dish.  Stir in the spinach and peas.  Layer with the chicken, soup mixture and cheese.  Sprinkle with the bread crumb mixture.

Step 6

Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

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