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Curried Chicken and Brown Rice Casserole
- 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 (optional)
- 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 2g|
|Saturated Fat 0.5g|
|Total Carbohydrate 34.5g|
|Dietary Fiber 3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|