Chicken and Rice Casserole Recipe | Turmeric Chicken & Rice Casserole

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing taste.

Preheat oven to 350°F/180°C.

Grease a 9x13 casserole dish with olive oil.

Heat butter in a skillet over medium heat. Sauté onion for 3 minutes, or until slightly translucent.

Add minced garlic, ground turmeric, ground cumin, salt and pepper, and stir. Add canned coconut milk and gently stir until all ingredients are well combined.

Add rinsed uncooked rice, carrot, celery, lemon juice, and water to the coconut mixture. Stir all the ingredients together for around 2 minutes.

Transfer and pour the rice-coconut mixture to the casserole dish. Nestle the chicken breasts on top of the rice mixture. Coat both sides of the chicken breasts in the mixture. Cover the dish with aluminum foil tightly and bake for 50 minutes, or until the rice is tender and chicken is cooked through.

Remove the casserole dish from the oven. Fluff the rice using a fork. Season chicken with salt and freshly ground black pepper and sprinkle with chopped parsley for freshness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens