Curried Chicken and Rice Casserole

Method

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Cook rice according to package and set aside. Heat a pot of boiling water over medium high heat. Add the broccoli and cook until tender. Set aside.

3. 3

   Preheat a skillet over medium-high heat until hot. Add 2 Tablespoons olive oil and place the chicken in the skillet.

4. 4

   Reduce the heat to medium and cook until the meat is no longer pink, turning occasionally and the juices run clear (8-10 minutes).

5. 5

   Remove chicken from the skillet and set aside. In the same skillet heat 2 Tablespoons of olive oil and saute the carrots, celery, sweet onion, garlic, turmeric and curry powder until vegetables are soft {about 12-15 minutes}.

6. 6

   Once the vegetables are soft add the rice, chicken, vegetables and the cream of chicken soup {or the substitute} mixing well over low heat for two minutes. Add salt and pepper to taste.

7. 7

   Spoon the casserole into a 13x9 glass baking dish or casserole dish and place in the oven and bake for 10 minutes. Serve warm and enjoy!