Curry Chicken Casserole Recipe
With creamy Greek yogurt and wonderful Indian spices, this scrumptious casserole is sure to be a hit.
Servings: 8 people
Calories: 304kcal
Ingredients
- 1 cup brown rice cooked
- 3 cups broccoli cut into small florets
- 14 ounces chickpeas can, drained and rinsed
- 2 cups chicken cooked and shredded or diced
- 3 tablespoons coconut oil melted
- 1/2 cup onion diced small
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 1/2 cup Greek yogurt plain
- 1 cup cheddar cheese low-fat, shredded
- 4 teaspoons curry powder
Instructions
- Preheat the oven to 400 degrees. Spray a 9 x 13 inch casserole dish and set aside.
- Combine the cooked rice, broccoli, chickpeas, and chicken in a large bowl. Toss to combine and set aside.
- Heat the coconut oil in a large skillet. Once hot, add the onions and cook, stirring, until softened. Stir in the garlic and tomato paste. Cook just until the garlic becomes fragrant, about one minute.
- Whisk in the milk and reduce heat and cook until it thickens. Stir in the yogurt, cheese, and curry powder. Bring to a simmer, once simmering cook for 2 to 3 minutes stirring constantly until the mixture is thick.
- Pour the sauce over the chicken and broccoli mixture. Stir until the chicken is well coated and spread the mixture into the prepared casserole dish.
- Bake 15 to 20 minutes or until top just begins to brown.
Nutrition
Serving: 1cup | Calories: 304kcal | Carbohydrates: 13g | Protein: 14g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 43mg | Sodium: 180mg | Fiber: 2g | Sugar: 2g |
| SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12