Chicken Curry Casserole
By Danielle S. from Garfield Elementary, Washington DC.
Description
A traditional spiced dish with tender white meat chicken, fresh vegetables, and whole grain brown rice. Tossed in a creamy curry sauce and baked to golden perfection.
Nutrition Facts
Serving size: 1.5 cups
| Calories | 266 |
| From Fat | 15.76% |
| From Saturated Fat | 2.66% |
| From Sugar | 3.6% |
| Sodium | 424mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Chicken fajita strips | oz/12 | lbs/6.25 |
| Fresh carrots, grated | cups/1.5 | cups/12.5 |
| Onions, diced | cups/0.75 | cups/6.25 |
| Celery, diced | cups/0.75 | cups/6.25 |
| Long grain brown rice | cups/1.5 | lbs/4.25 |
| Canola oil | Tbsp/3 | cups/0.5 |
| Curry powder | Tbsp/1 | Tbsp/6 |
| Low-fat plain yogurt | cups/1 | cups/8 |
| Black pepper | tsp/1 | Tbsp/1.5 |
| Water | cups/1.5 | cups/12.5 |
| Chicken broth | Tbsp/4 | cups/2 |
| Garlic powder | tsp/2 | Tbsp/3 |
Preparation
Heat water in large pot until boiling. Add brown rice and cover. Simmer over low heat for 30 minutes or until water is absorbed.
Heat the canola oil and chicken broth in a large saute pan. Add carrots, celery, and onions and cook until vegetables are tender (about 10 minutes).
In a large bowl, mix curry powder, garlic powder, pepper, and yogurt. Combine with vegetables, brown rice, and chicken strips in a 4-inch hotel pan. Bake at 400F for 15 minutes.
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