This flavor-forward dish is a makeover of one of my husband’s childhood favorites. I replaced the can of cream of mushroom soup and mayonnaise with a creamy homemade sauce instead, and – my whole family agrees – the outcome does not disappoint! This one does require a little advance planning though – just be sure to cook your rice and chicken in advance so it doesn’t take very long to pull it together at dinner time.
Chicken Curry Casserole
- 1 cup brown rice cooked according to the package directions
- 1 pound broccoli roughly chopped (5 or 6 cups) and steamed for about 5 minutes
- 2 cups chicken cooked, and shredded or diced
- 3 tablespoons butter
- ½ cup onion diced
- 2 cloves garlic minced
- 3 tablespoons whole-wheat flour
- 1 cup milk
- ½ cup sour cream
- 2 cups cheddar cheese sharp, shredded
- 4 teaspoons yellow curry powder
- 1 teaspoon salt
- pepper to taste
Preheat the oven to 400°
Combine the cooked rice, broccoli, and chicken in the casserole dish and set aside.
Melt the butter in a medium sauté pan over medium heat. Add the onions and cook, stirring, until softened, about 2 minutes. Add the garlic and flour and cook for 1 or 2 minutes, or until the flour begins to brown but doesn’t burn, whisking almost continuously.
Whisk in the milk, watching for lumps, reduce heat and cook until it thickens. Stir in the sour cream, grated cheese, curry powder, salt, and pepper and stir until well combined. Bring to a simmer and cook, stirring, until the mixture is the consistency of gravy, about 3 to 4 minutes.
Pour the sauce in the baking dish and mix thoroughly with the rice, broccoli, and chicken and spread it out evenly in the baking dish.
Bake for 10 to 12 minutes, and then turn it up to a high broil to brown the top for another couple minutes. Serve warm.
We recommend organic ingredients when feasible.