Curried Chicken and Brown Rice Casserole


(6 votes) 3 6

So easy to make and freezes wonderfully as well.

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  • 1 C. water
  • 1 8 oz. can stewed tomatoes
  • 3/4 C. quick-cooking brown rice
  • 1/2 C. raisins
  • 1 Tbs. lemon juice
  • 3 tsp. curry powder
  • 1 cube chicken bouillon
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2 cloves garlic, minced
  • 1 bay leaf (optional)
  • 3/4 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces

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Preheat oven to 350 degrees. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf.

Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Yield: 4 servings

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