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Curry Chicken and Rice Casserole
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5 from 1 vote

Cheesy Curry Chicken Bake

Meet your new family favorite recipe - my cheesy curry chicken and rice casserole! The flavors are outstanding. The bone broth-filled cheesy sauce is super comforting. Loads of veggies magically disappear tucked into it with all the hearty chicken and rice. This curry chicken bake has been a family favorite for 9+ years and I don't see that fact changing anytime soon! 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: casserole, chicken, curry, dinner
Servings: 8 servings
Calories: 458kcal
Author: Heather

Ingredients

Instructions

  • Preheat oven to 350 degrees F.
  • Heat oil in a large skillet over medium heat. Add the onion, celery, and carrots and cook until softened, for about 10 minutes. Stir in the garlic and cook for 1 minute.
  • Remove the cooked vegetables from the skillet and add the butter into the pan, allowing it to fully melt. Whisk in the flour, ¼ tsp sea salt, and ¼ tsp pepper. Cook for 1 minute. Slowly pour in the chicken bone broth while continuing to whisk. The liquid should begin to thicken as it gently boils. Stir in the sour cream and 2 cups shredded cheese and whisk until cheese is melted.
  • Into the cheese sauce, stir in the diced chicken, cooked rice, curry powder, garlic granules, ½ tsp sea salt, and ½ tsp pepper, along with the cooked vegetables that were set aside. Mix everything together.
  • Pour the mixture into a 9×13 baking dish, or a similar size dish. Top with the remaining ½ cup of cheese.
  • Bake for 25-30 minutes, or until the cheese is melted through and the casserole is bubbly along the edges.

Nutrition

Calories: 458kcal | Carbohydrates: 29g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 519mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4461IU | Vitamin C: 2mg | Calcium: 301mg | Iron: 1mg