CURRIED CHICKEN AND GRITS CASSEROLE
Southern-style cheesy grits meet curry and loads of vegetables to make a satisfying casserole that blankets the house with an inviting aroma. -Lori Shamszadeh, Fairhope, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Bring water, 1 cup broth and salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat; cook and stir 5-6 minutes or until thickened. Remove from heat; stir a small amount of grits into eggs. Return all to pan, stirring constantly. Add 1-1/2 cups cheese and butter; stir until melted., Preheat oven to 350°. Combine soup, mayonnaise, curry powder and remaining broth in a large bowl. Add vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with grits; sprinkle with remaining cheese., Bake, uncovered, 50-55 minutes or until heated through.
Nutrition Facts : Calories 629 calories, Fat 53g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 1094mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 21g protein.
CURRIED CHICKEN AND RICE CASSEROLE
Provided by Food Network Kitchen
Time 2h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
- Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
- Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
- Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.
CURRIED CHICKEN AND BROCCOLI CASSEROLE
This chicken and broccoli casserole is my 13-year-old son's favorite dish and the one he requests for every one of his birthdays. It is very good and combines the creamy texture of the cheese sauce with the crunchy texture of the corn flakes. It is a standby meal and easy to make, freeze, and bake at a later date. You can freeze it up to 6 months. If frozen, bake uncovered for 1 hour.
Provided by Sean Greene
Categories Main Dish Recipes Curries Chicken
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
- Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
- Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.
Nutrition Facts : Calories 840.8 calories, Carbohydrate 27.6 g, Cholesterol 154.2 mg, Fat 61.1 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 15 g, Sodium 1226.4 mg, Sugar 3.7 g
CHICKEN WITH GRITS
An easy grits and chicken recipe. Found online and posted for Cookgirl! (Passive time is to allow grits to cool)
Provided by Impera_Magna
Categories Chicken Breast
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions.
- Spoon grits into a greased 9-inch square baking pan; cover and chill until firm.
- Rub chicken breasts with the ground cumin.
- Melt butter in a large skillet over medium heat.
- Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender.
- Remove chicken from skillet and drain on paper towels; cover and keep warm.
- Invert baking pan to remove grits. Cut into 4 squares, then cut each square diagonally into 2 triangles.
- In same skillet, heat pan drippings to medium temperature.
- Add grits and sauté, turning once, about 5 minutes or until lightly brown.
- To serve:.
- Cut each chicken breast into slices.
- Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side.
- Spoon Spicy Southern Salsa over the grits cakes.
- Spicy Southern Salsa.
- 1 cup corn kernels, cooked and drained.
- 1 cup black-eyed peas, cooked and drained.
- 1 medium tomato, seeded and chopped.
- 1/2 cucumber, peeled, seeded, diced.
- 1/4 cup chopped green onions.
- 2 tablespoons minced fresh basil.
- 1 small jalapeno, seeded and finely minced.
- 1 clove garlic, minced.
- 1/4 teaspoon salt.
- 1/8 teaspoon pepper.
Nutrition Facts : Calories 327.4, Fat 7.8, SaturatedFat 4.1, Cholesterol 83.7, Sodium 414.3, Carbohydrate 31.3, Fiber 0.7, Sugar 0.3, Protein 30.8
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