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Curry Chicken and Rice Casserole
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Curry Chicken and Rice Casserole

1 Hour 20 Minutes
1 Hr 20 Min Cook
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
1
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.
2
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.
3
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.
4
Bake for 30 minutes until golden brown and bubbly on top.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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