Curried Chicken and Rice Casserole

Name: Curried Chicken and 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: 473 milliliters fresh broccoli florets; 355 milliliters chicken broth (from 32-oz carton); 1 teaspoon dried basil leaves; 237 milliliters chopped green bell pepper; 383 grams can coconut milk (not light; not cream of coconut); 1 teaspoon pepper; 237 milliliters chopped red bell pepper; 1 teaspoon red curry paste; 237 milliliters chopped red onion; 1 teaspoon salt; 4 boneless skinless chicken breasts or thighs; 237 milliliters uncooked long-grain white rice

Curried Chicken and Rice Casserole might be just the main course you are searching for. One portion of this dish contains around 30g of protein, 10g of fat, and a total of 421 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. A mixture of pepper, onion, curry paste, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the light coconut milk you could follow this main course with the Lemon Coconut Milk Scones (with Blackberry Chia Jam) as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Heat oven to 350F. In ungreased 13x9-inch (3-quart) glass baking dish, mix coconut milk, broth and curry paste. (Taste to see if you want to add more curry paste for a hotter dish.)

Ingredients you will need

Coconut Milk