Chicken Curry Casserole

 

Ingredients

• 1

  cup uncooked basmati rice
• 1 1/2

  cups water
• 1/2

  cup chopped onion
• 1/2

  cup chopped celery
• 1/4

  cup butter
• 2

  cloves garlic, finely chopped
• 3

  tablespoons Gold Medal™ all-purpose flour
• 2

  cups reduced-sodium fat-free chicken stock
• 1 1/2

  cups whipping cream
• 1/2

  teaspoon salt
• 1/4

  teaspoon pepper
• 2

  tablespoons curry powder
• 4

  cups chopped deli rotisserie chicken (from 2-lb chicken)
• 2

  cups coarsely chopped cauliflower florets
• 1/2

  cup frozen sweet peas, thawed
• 1

  cup chopped carrots
• 1/2

  cup chopped green onions
• 1/4

  cup chopped fresh cilantro
• 1/3

  cup chopped roasted cashews
• 
  

• Steps

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package. In 2-quart saucepan, cook onion and celery in butter over medium-high heat 3 minutes, stirring occasionally. Add garlic; cook 1 minute. Stir in flour; cook 1 minute. Add chicken stock and whipping cream; stir until mixture is smooth and bubbly. Stir in salt, pepper and curry powder. In large bowl, mix cooked rice, chicken, cauliflower, peas and carrots. Add white sauce; stir to combine. Spoon into baking dish.

• • 
    

2 Bake uncovered 30 minutes or until bubbly. Let stand 5 minutes. Sprinkle with green onions, cilantro and cashews.