Curried Chicken and Brown Rice Casserole

Name: Curried Chicken and Brown Rice Casserole
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf (optional); 227 grams stewed tomatoes; 1 cube chicken bouillon; 3 teaspoons curry powder; 2 cloves garlic, minced; 1 teaspoons ground cinnamon; 1 Tbsp lemon juice; 177 milliliters quick-cooking brown rice; 118 milliliters raisins; 0 teaspoons salt; 340 grams skinless, boneless chicken breast halves - cut into 1 inch pieces; 237 milliliters water

Curried Chicken and Brown Rice Casserole might be a good recipe to expand your main course recipe box. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 239 calories, 21g of protein, and 3g of fat. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. If you have chicken breast halves, raisins, lemon juice, and a few other ingredients on hand, you can make it. To use up the quick-cooking brown rice you could follow this main course with the Instant Chocolate Mocha Rice Pudding as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken.

Ingredients you will need

Ground Cinnamon