Curried Chicken and Brown Rice Casserole
chicken breast, tomatoes, raisins, lemon juice, garlic, curry, bouillon, cinnamon
Ingredients
1 cup water 1 (8 ounce) can stewed tomatoes 3/4 cup quick-cooking brown rice 1/2 cup raisins 1 tablespoon lemon juice 3 teaspoons curry powder 1 cube chicken bouillon 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 cloves garlic, minced 1 bay leaf 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
Directions for Curried Chicken and Brown Rice Casserole Recipe
Preheat oven to 350 degrees F (175 degrees C). In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.
Read the full directions on Allrecipes.com
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