Healthy Eating: Chicken curry brown rice casserole | SteamboatToday.com
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Healthy Eating: Chicken curry brown rice casserole







Chicken curry brown rice casserole

2 cups low-sodium chicken stock

1 15-ounce can diced tomatoes

3/4 cup brown rice

1/2 cup golden raisins

1 tablespoon lemon juice

1 tablespoon curry powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3 cloves garlic, minced

1 pound skinless, boneless chicken breasts or thighs, cut into 1-inch pieces

Preheat oven to 350 degrees. In a skillet, stir together chicken stock, diced tomatoes, brown rice, raisins, lemon juice, curry powder, garlic, cinnamon, and salt. Bring to a boil, and then stir in uncooked chicken pieces. Transfer the mixture to a casserole dish, then cover and bake for 45 to 60 minutes. Stir once or twice during baking time.

Adapted from the University of Minnesota Extension.


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