Curry Chicken, Rice & Veggie Bake
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: $14.32
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 (10 1/2 ounces) 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
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.
