12 SmartPts

Curry Chicken Casserole Recipe

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Yields: 8 servings | Serving Size: 1 cup | Calories: 304 | Total Fat: 23g | Saturated Fat: 15g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 180mg | Carbohydrates: 13g | Fiber: 2g | Sugar: 2g | Protein: 14g | SmartPoints: 12

Ingredients

  • 1 cup brown rice, cooked
  • 3 cups broccoli, cut into small florets
  • 1 (14 ounce can) chickpeas, drained and rinced
  • 2 cups chicken cooked, and shredded or diced
  • 3 tablespoons coconut oil, melted
  • 1/2 cup onion, diced small
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup coconut milk
  • 1/2 cup plain Greek yogurt
  • 1 cup low fat shredded cheddar cheese
  • 4 teaspoons curry powder

[irp posts=”17861″ name=”One Pot Coconut Curry Shrimp”]

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Directions

  1. Preheat the oven to 400 degrees. Spray a 9 x 13 inch casserole dish and set aside.
  2. Combine the cooked rice, broccoli, chickpeas, and chicken in the a large bowl. Toss to combine and set aside.
  3. Heat the coconut oil in a large skillet. Once hot, add the onions and cook, stirring, until softened. Stir in the garlic and tomato paste. Cook just until the garlic becomes fragrant, about one minute.
  4. Whisk in the milk and reduce heat and cook until it thickens. Stir in the yogurt, cheese, and curry powder. Bring to a simmer, once simmering cook for 2 to 3 minutes stirring constantly until the mixture is thick.
  5. Pour the sauce over the chicken and broccoli mixture. Stir until the chicken is well coated and spread the mixture into the prepared casserole dish.
  6. Bake 15 to 20 minutes or until top just begins to brown.

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