Curried Chicken Casserole
This is one of the truly original recipes in this book. You can probably tell that it was created one night when there was leftover chicken and corn in the refrigerator.
Ingredients
For the rice:
1 1/2 cups raw rice
1 tsp sage
2-3 tbsp butter/margarine
For the sauce:
1 tbsp olive oil, or as needed
1 medium red bell pepper
6 shallots, coarsely chopped (or 1 small onion)
ground pepper to taste
3/4 - 1 tsp (or to taste) curry powder
3 cups corn, preferably fresh from cobs
1/2 cup low fat yogurt
1/2 cup cream or sour cream
2-3 cups cooked chicken or turkey
1 cup grated Parmesan cheese
Instructions
Boil water for rice. Add butter, sage and rice, and stir to combine. While the rice is cooking, take a large skillet, add the olive oil and saute the red pepper and shallots. When they soften slightly, add the corn and heat it through. Add the cream and yogurt and keep at low boil until the mixture begins to thicken. Butter a large casserole. Spread rice on the bottom. Cover with chicken, then vegetable/sauce mixture. Sprinkle on cheese and bake at 350 degrees for 15-20 minutes or until warmed through.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.