NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

Curried Chicken & Rice

Serves 6

2 T. unsalted butter
2 ribs celery, diced
1 medium onion, minced
2 carrots, chopped
1 Granny Smith apple, peeled, cored & chopped
2 c. brown rice
2 c. cooked boneless, skinless chicken, diced
5 c. chicken broth
1 c. milk or yogurt
1 T. curry powder
1 tsp. salt
1 tsp. pepper

Preheat oven to 350 degrees. Melt better in large skillet or dutch oven; add celery, onion, carrots and apple. Cook for a few minutes stirring often, add other ingredients and mix well. Pour mixture into 8 inch square casserole dish (can keep in dutch oven). Bake until bubby and rice is tender, about 40-50 minutes.

Peggy Schmutz - Woodstock


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