Curry Chicken, Rice & Veggie Bake
Classic chicken divan gets an ethnic twist with the addition of curry powder. Basmati rice, chicken and veggies are layered with a creamy curry sauce then topped with cheese and crispy breadcrumbs. If you’re a curry lover, feel free to bump up the curry powder in this dish.
Ingredients
1.25 cups water
1.25 cups uncooked basmati rice
2 cups broccoli florets
2 cups cauliflower florets
0.5 lemon
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1.333 cups milk
2.5 teaspoons curry powder
0.333 cup plain dry bread crumbs
2 tablespoons butter, melted
3 cups baby spinach
0.5 cup frozen peas
4 cups shredded cooked chicken
1 cup shredded sharp Cheddar cheese
1.25 cups uncooked basmati rice
2 cups broccoli florets
2 cups cauliflower florets
0.5 lemon
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1.333 cups milk
2.5 teaspoons curry powder
0.333 cup plain dry bread crumbs
2 tablespoons butter, melted
3 cups baby spinach
0.5 cup frozen peas
4 cups shredded cooked chicken
1 cup shredded sharp Cheddar cheese
Instructions
Heat the oven to 450°F.
Heat the water or stock in a 4-quart saucepan over high heat to a boil. Add the rice, broccoli and cauliflower. Reduce the heat to low. Cover and cook for 12 minutes. Remove the saucepan from the heat and uncover.
Squeeze the juice from the lemon half. Stir the soup, milk, 2 teaspoons curry powder and lemon juice in a medium bowl. Season with salt and black pepper.
Stir the remaining curry powder, the bread crumbs and butter in a small bowl.
Pour the rice mixture into a 13x9x2-inch baking dish. Stir in the spinach and peas. Layer with the chicken, soup mixture and cheese. Sprinkle with the bread crumb mixture.
Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.
Heat the water or stock in a 4-quart saucepan over high heat to a boil. Add the rice, broccoli and cauliflower. Reduce the heat to low. Cover and cook for 12 minutes. Remove the saucepan from the heat and uncover.
Squeeze the juice from the lemon half. Stir the soup, milk, 2 teaspoons curry powder and lemon juice in a medium bowl. Season with salt and black pepper.
Stir the remaining curry powder, the bread crumbs and butter in a small bowl.
Pour the rice mixture into a 13x9x2-inch baking dish. Stir in the spinach and peas. Layer with the chicken, soup mixture and cheese. Sprinkle with the bread crumb mixture.
Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.
Curry Chicken, Rice & Veggie Bake
Classic chicken divan gets an ethnic twist with the addition of curry powder. Basmati rice, chicken and veggies are layered with a creamy curry sauce then topped with cheese and crisp...
Directions
Print
Heat the oven to 450°F.Heat the water or stock in a 4-quart saucepan over high heat to a boil. Add the rice, broccoli and cauliflower. Reduce the heat to low. Cover and cook for 12 minutes. Remove the saucepan from the heat and uncover.Squeeze the juice from the lemon half. Stir the soup, milk, 2 teaspoons curry powder and lemon juice in a medium bowl. Season with salt and black pepper.Stir the remaining curry powder, the bread crumbs and butter in a small bowl.Pour the rice mixture into a 13x9x2-inch baking dish. Stir in the spinach and peas. Layer with the chicken, soup mixture and cheese. Sprinkle with the bread crumb mixture.Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.
Ingredients
1.25 cups water1.25 cups uncooked basmati rice2 cups broccoli florets2 cups cauliflower florets0.5 lemon2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1.333 cups milk2.5 teaspoons curry powder0.333 cup plain dry bread crumbs2 tablespoons butter, melted3 cups baby spinach0.5 cup frozen peas4 cups shredded cooked chicken1 cup shredded sharp Cheddar cheese
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