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Tuesday, 11 November 2014

Chicken Curry Caserole

Sorry I have not been posting for a week or so.  I've been on a cruise ship in the Caribbean, seeking out new recipes to try myself.  Alas, I was too busy enjoying them to take any pictures.

And although this recipe here, would never be found on a cruise, it's a great easy comfort food recipe - simple for coming down off vacation mode.


1) I buy chicken breasts in bulk usually.  However, when I get them home, before I put them in the freezer, I wrap each breast individually, then put all of them in a large Ziploc bag.  That way, when I need some chicken, I can thaw out just what I need, and the breasts don't stick together.

2) When cutting up chicken or any meat for a caserolle or stew, I try to cut them before they are completely thawed.  Chicken especially, isn't as "slimy" and it's just a lot easier to cut.

Mild Curry Chicken Casserole

Recipe by Fluudbloggler
Prep time: 20 minutes
Cook time: 90 minutes
Total time: 110 minutes
Yield: 4 servings.
  • 3 - 4 skinless chicken breasts (uncooked)
  • 1 1/2 cups fresh broccoli (can also use frozen)
  • 2 cups milk
  • 3 cups water
  • 1 tsp minced garlic
  • 1 tsp curry powder
  • Salt & Pepper to taste
  • 2 tsp chicken bouillon powder (I use Knorr pictured below)
  • 1 tbsp butter
  • 2 cups uncooked long grain white rice
  • 1 tbsp butter (Optional)
  • handful saltine crackers (Optional)
Cooking Directions
  1. Cut chicken into bite-sized pieces and set aside.
  2. Cut broccoli into small florets, set aside.
  3. In a medium pan put milk, water, flour, curry, bouillon, and butter.
  4. Whisk until smooth.
  5. Cook over medium heat until slightly thickened.
  6. Put rice in a large bowl.
  7. Pour milk mixture over rice and stir until combined.
  8. Add chicken and broccoli, and stir until well combined.
  9. Pour into casserole dish.
  10. Optional: If you want to have a crispy topping - Fill small Ziploc bag with saltine crackers and crush into fine crumbs using a rolling pin or bottle or if necessary just your hands.
  11. Melt 1 tbsp butter.
  12. Combine crackers and butter, and mix with a fork until crumbly.
  13. Sprinkle over top of casserole.
  14. Cover tightly with tin foil.*
  15. Bake at 350 for 60 minutes, remove tin foil, and continue cooking for another 30 minutes.**
  16. When ready to serve, sprinkle a little freshly grated Parmesan cheese if you wish.
*This is an important step.  I tried making this without covering with tinfoil, and cooking for only 60 minutes.  However, the rice did not cook evenly, and the broccoli ended up being a bit mushy, and the whole dish was a bit dry. The tin foil and additional cooking time, made all the difference. 

**Also important - this is not a make ahead dish.  When mixed together, it's important that you put in the oven right away.  If you don't the rice will absorb too much of the liquid before cooking, and will make your dish dry. 

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