Easy Creamy Curry Chicken and Rice Casserole
Indulge in the ultimate comfort food with this Easy Creamy Curry Chicken and Rice Casserole, a one-dish wonder perfect for busy weeknights or cozy family dinners. Featuring tender chicken breasts baked atop a bed of perfectly seasoned rice enriched with cream of chicken soup, sour cream, and aromatic curry powder, this dish delivers bold yet comforting flavors in every bite. A vibrant mix of frozen peas and carrots adds a pop of color and nutrition, while the optional topping of melted cheddar cheese makes it irresistibly creamy and golden. Ready in just over an hour with minimal prep time, this all-in-one casserole is as convenient as it is delicious. Serve it piping hot, garnished with fresh cilantro for a hint of brightness, and watch it become your new family favorite! Perfectly balanced and kid-approved, this crowd-pleaser is a must-try for anyone craving a hearty and flavorful dinner.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup white rice
- 2 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 0.5 cup sour cream
- 1.5 teaspoons mild curry powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas and carrots mix
- 0.5 cup shredded cheddar cheese (optional)
- 1 as needed butter or nonstick cooking spray
- 1 tablespoon fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Rinse the rice under cold water for 1-2 minutes until the water runs clear to remove excess starch.
In a large mixing bowl, combine the chicken broth, cream of chicken soup, sour cream, curry powder, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
Stir the uncooked rice and frozen peas and carrots into the creamy mixture. Pour this mixture into the prepared baking dish and spread it out evenly.
Season the chicken breasts on both sides with a little salt and pepper. Lay the chicken breasts on top of the rice mixture in the dish, pressing them slightly into the sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, carefully remove the foil and check to ensure the rice is almost cooked and the chicken is fully cooked (internal temperature of 165°F or 74°C). Sprinkle the top with shredded cheddar cheese if desired.
Return the casserole to the oven (uncovered) and bake for an additional 10 minutes to melt the cheese and let the top brown slightly.
Remove the casserole from the oven and let it sit for 5-10 minutes. Garnish with freshly chopped cilantro before serving, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 6.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 237 mg | 18% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
