Curried Chicken Casserole

Curry dates back to the late 1300s and usually consists of ground cumin, turmeric, chili powder and coriander. English, Indian, Asian and Hispanic dishes have all been known to use curry in very creative ways.

An aromatic yet understated dish, Curried Chicken Casserole is simple to throw together and one of my absolute faves when my energy meter is in the red.

Essentials

4 C Cooked Chicken Breast, cubed

1/2 Yellow Onion, finely diced

1/4 C Bread Crumbs

1 Can Cream of Mushroom Soup

2 T Butter

2 T Curry Powder

1 Soup Can of Milk

1/8 Tsp Paprika

1/8 Tsp White Pepper

1 Tsp Salt

1 Tsp Black pepper

Cayenne to Taste

White Rice Or Couscous or Quinoa

Directions

1. Preheat oven to 350° Fahrenheit.

2. In a small skillet, melt butter on medium heat and sauté onion.

3. Add curry and stir for two minutes.

4. Blend in soup and slowly add milk and spices to curry mixture.

5. Place cubed chicken in a greased or buttered casserole dish and pour curry mixture over the top of the chicken.

6. Smother the top of the dish evenly with bread crumbs; bake for 30 minutes until golden and bubbly.

7. Prepare rice, couscous or quinoa as directed and place a healthy spoonful onto a plate; spoon curried chicken over the top and serve!

Shredded coconut and/or chopped peanuts nicely compliment this dish when added to Step 3.

xo, Melissa