Chicken Curry Casserole USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
In this traditional, spiced Indian dish, tender chicken strips, fresh carrots, diced celery, and brown rice are tossed in a creamy curry sauce and baked until golden.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides 1¼ oz equivalent meat/meat alternate, ¼ cup other vegetable, and ¾ oz equivalent grains.
3.60 from 10 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/126069-chicken-curry-casserole-schools-50-100-servings.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

50 Servings

    Weight

    • - - Water
    • 3 lb Brown rice, long-grain, regular, dry
    • - - Canola oil
    • - - Low-sodium chicken broth
    • 2 lb 3 oz *Fresh carrots, shredded
    • 1 lb 7 oz *Fresh celery, diced
    • 1 lb 6 oz *Fresh onions, chopped ½"
    • - - Curry powder
    • - - Garlic powder
    • - - Ground black pepper
    • - - Salt
    • 2 lb Low-fat yogurt, plain
    • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

    Measure

    • 3 qt 2 cups Water
    • 1 qt 3⅓ cups Brown rice, long-grain, regular, dry
    • ½ cup Canola oil
    • 2 cups Low-sodium chicken broth
    • 2 qt 2 cups *Fresh carrots, shredded
    • 1 qt ½ cup *Fresh celery, diced
    • 1 qt 1 cup *Fresh onions, chopped ½"
    • ¼ cup 2 Tbsp Curry powder
    • 3 Tbsp Garlic powder
    • 1½ Tbsp Ground black pepper
    • 1 Tbsp Salt
    • 1 qt Low-fat yogurt, plain
    • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

    100 Servings

      Weight

      • - - Water
      • 6 lb Brown rice, long-grain, regular, dry
      • - - Canola oil
      • - - Low-sodium chicken broth
      • 4 lb 6 oz *Fresh carrots, shredded
      • 2 lb 14 oz *Fresh celery, shredded
      • 2 lb 12 oz *Fresh onions, chopped ½"
      • 3 oz Curry powder
      • - - Garlic powder
      • - - Ground black pepper
      • - - Salt
      • 4 lb Low-fat yogurt, plain
      • 12 lb 8 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

      Measure

      • 1 gal 3 qt Water
      • 3 qt 3 cups Brown rice, long-grain, regular, dry
      • 1 cup Canola oil
      • 1 qt Low-sodium chicken broth
      • 5 qt *Fresh carrots, shredded
      • 2 qt 1 cup *Fresh celery, diced
      • 2 qt 2 cups *Fresh onions, chopped ½"
      • ¾ cup Curry powder
      • ¼ cup 2 Tbsp Garlic powder
      • 3 Tbsp Ground black pepper
      • 2 Tbsp Salt
      • 2 qt Low-fat yogurt, plain
      • 2 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 3 lb Brown rice, long-grain, regular, dry
        • - - Canola oil
        • - - Low-sodium chicken broth
        • 2 lb 3 oz *Fresh carrots, shredded
        • 1 lb 7 oz *Fresh celery, diced
        • 1 lb 6 oz *Fresh onions, chopped ½"
        • - - Curry powder
        • - - Garlic powder
        • - - Ground black pepper
        • - - Salt
        • 2 lb Low-fat yogurt, plain
        • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

        Measure

        • 3 qt 2 cups Water
        • 1 qt 3⅓ cups Brown rice, long-grain, regular, dry
        • ½ cup Canola oil
        • 2 cups Low-sodium chicken broth
        • 2 qt 2 cups *Fresh carrots, shredded
        • 1 qt ½ cup *Fresh celery, diced
        • 1 qt 1 cup *Fresh onions, chopped ½"
        • ¼ cup 2 Tbsp Curry powder
        • 3 Tbsp Garlic powder
        • 1½ Tbsp Ground black pepper
        • 1 Tbsp Salt
        • 1 qt Low-fat yogurt, plain
        • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

        100 Servings

          Weight

          • - - Water
          • 6 lb Brown rice, long-grain, regular, dry
          • - - Canola oil
          • - - Low-sodium chicken broth
          • 4 lb 6 oz *Fresh carrots, shredded
          • 2 lb 14 oz *Fresh celery, shredded
          • 2 lb 12 oz *Fresh onions, chopped ½"
          • 3 oz Curry powder
          • - - Garlic powder
          • - - Ground black pepper
          • - - Salt
          • 4 lb Low-fat yogurt, plain
          • 12 lb 8 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

          Measure

          • 1 gal 3 qt Water
          • 3 qt 3 cups Brown rice, long-grain, regular, dry
          • 1 cup Canola oil
          • 1 qt Low-sodium chicken broth
          • 5 qt *Fresh carrots, shredded
          • 2 qt 1 cup *Fresh celery, diced
          • 2 qt 2 cups *Fresh onions, chopped ½"
          • ¾ cup Curry powder
          • ¼ cup 2 Tbsp Garlic powder
          • 3 Tbsp Ground black pepper
          • 2 Tbsp Salt
          • 2 qt Low-fat yogurt, plain
          • 2 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 3 lb Brown rice, long-grain, regular, dry
            • - - Canola oil
            • - - Low-sodium chicken broth
            • 2 lb 3 oz *Fresh carrots, shredded
            • 1 lb 7 oz *Fresh celery, diced
            • 1 lb 6 oz *Fresh onions, chopped ½"
            • - - Curry powder
            • - - Garlic powder
            • - - Ground black pepper
            • - - Salt
            • 2 lb Low-fat yogurt, plain
            • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

            Measure

            • 3 qt 2 cups Water
            • 1 qt 3⅓ cups Brown rice, long-grain, regular, dry
            • ½ cup Canola oil
            • 2 cups Low-sodium chicken broth
            • 2 qt 2 cups *Fresh carrots, shredded
            • 1 qt ½ cup *Fresh celery, diced
            • 1 qt 1 cup *Fresh onions, chopped ½"
            • ¼ cup 2 Tbsp Curry powder
            • 3 Tbsp Garlic powder
            • 1½ Tbsp Ground black pepper
            • 1 Tbsp Salt
            • 1 qt Low-fat yogurt, plain
            • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

            100 Servings

              Weight

              • - - Water
              • 6 lb Brown rice, long-grain, regular, dry
              • - - Canola oil
              • - - Low-sodium chicken broth
              • 4 lb 6 oz *Fresh carrots, shredded
              • 2 lb 14 oz *Fresh celery, shredded
              • 2 lb 12 oz *Fresh onions, chopped ½"
              • 3 oz Curry powder
              • - - Garlic powder
              • - - Ground black pepper
              • - - Salt
              • 4 lb Low-fat yogurt, plain
              • 12 lb 8 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

              Measure

              • 1 gal 3 qt Water
              • 3 qt 3 cups Brown rice, long-grain, regular, dry
              • 1 cup Canola oil
              • 1 qt Low-sodium chicken broth
              • 5 qt *Fresh carrots, shredded
              • 2 qt 1 cup *Fresh celery, diced
              • 2 qt 2 cups *Fresh onions, chopped ½"
              • ¾ cup Curry powder
              • ¼ cup 2 Tbsp Garlic powder
              • 3 Tbsp Ground black pepper
              • 2 Tbsp Salt
              • 2 qt Low-fat yogurt, plain
              • 2 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 3 lb Brown rice, long-grain, regular, dry
                • - - Canola oil
                • - - Low-sodium chicken broth
                • 2 lb 3 oz *Fresh carrots, shredded
                • 1 lb 7 oz *Fresh celery, diced
                • 1 lb 6 oz *Fresh onions, chopped ½"
                • - - Curry powder
                • - - Garlic powder
                • - - Ground black pepper
                • - - Salt
                • 2 lb Low-fat yogurt, plain
                • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                Measure

                • 3 qt 2 cups Water
                • 1 qt 3⅓ cups Brown rice, long-grain, regular, dry
                • ½ cup Canola oil
                • 2 cups Low-sodium chicken broth
                • 2 qt 2 cups *Fresh carrots, shredded
                • 1 qt ½ cup *Fresh celery, diced
                • 1 qt 1 cup *Fresh onions, chopped ½"
                • ¼ cup 2 Tbsp Curry powder
                • 3 Tbsp Garlic powder
                • 1½ Tbsp Ground black pepper
                • 1 Tbsp Salt
                • 1 qt Low-fat yogurt, plain
                • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

                100 Servings

                  Weight

                  • - - Water
                  • 6 lb Brown rice, long-grain, regular, dry
                  • - - Canola oil
                  • - - Low-sodium chicken broth
                  • 4 lb 6 oz *Fresh carrots, shredded
                  • 2 lb 14 oz *Fresh celery, shredded
                  • 2 lb 12 oz *Fresh onions, chopped ½"
                  • 3 oz Curry powder
                  • - - Garlic powder
                  • - - Ground black pepper
                  • - - Salt
                  • 4 lb Low-fat yogurt, plain
                  • 12 lb 8 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                  Measure

                  • 1 gal 3 qt Water
                  • 3 qt 3 cups Brown rice, long-grain, regular, dry
                  • 1 cup Canola oil
                  • 1 qt Low-sodium chicken broth
                  • 5 qt *Fresh carrots, shredded
                  • 2 qt 1 cup *Fresh celery, diced
                  • 2 qt 2 cups *Fresh onions, chopped ½"
                  • ¾ cup Curry powder
                  • ¼ cup 2 Tbsp Garlic powder
                  • 3 Tbsp Ground black pepper
                  • 2 Tbsp Salt
                  • 2 qt Low-fat yogurt, plain
                  • 2 gal Frozen, cooked fajita chicken strips, thawed, diced 1"
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 3 lb Brown rice, long-grain, regular, dry
                    • - - Canola oil
                    • - - Low-sodium chicken broth
                    • 2 lb 3 oz *Fresh carrots, shredded
                    • 1 lb 7 oz *Fresh celery, diced
                    • 1 lb 6 oz *Fresh onions, chopped ½"
                    • - - Curry powder
                    • - - Garlic powder
                    • - - Ground black pepper
                    • - - Salt
                    • 2 lb Low-fat yogurt, plain
                    • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                    Measure

                    • 3 qt 2 cups Water
                    • 1 qt 3⅓ cups Brown rice, long-grain, regular, dry
                    • ½ cup Canola oil
                    • 2 cups Low-sodium chicken broth
                    • 2 qt 2 cups *Fresh carrots, shredded
                    • 1 qt ½ cup *Fresh celery, diced
                    • 1 qt 1 cup *Fresh onions, chopped ½"
                    • ¼ cup 2 Tbsp Curry powder
                    • 3 Tbsp Garlic powder
                    • 1½ Tbsp Ground black pepper
                    • 1 Tbsp Salt
                    • 1 qt Low-fat yogurt, plain
                    • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

                    100 Servings

                      Weight

                      • - - Water
                      • 6 lb Brown rice, long-grain, regular, dry
                      • - - Canola oil
                      • - - Low-sodium chicken broth
                      • 4 lb 6 oz *Fresh carrots, shredded
                      • 2 lb 14 oz *Fresh celery, shredded
                      • 2 lb 12 oz *Fresh onions, chopped ½"
                      • 3 oz Curry powder
                      • - - Garlic powder
                      • - - Ground black pepper
                      • - - Salt
                      • 4 lb Low-fat yogurt, plain
                      • 12 lb 8 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                      Measure

                      • 1 gal 3 qt Water
                      • 3 qt 3 cups Brown rice, long-grain, regular, dry
                      • 1 cup Canola oil
                      • 1 qt Low-sodium chicken broth
                      • 5 qt *Fresh carrots, shredded
                      • 2 qt 1 cup *Fresh celery, diced
                      • 2 qt 2 cups *Fresh onions, chopped ½"
                      • ¾ cup Curry powder
                      • ¼ cup 2 Tbsp Garlic powder
                      • 3 Tbsp Ground black pepper
                      • 2 Tbsp Salt
                      • 2 qt Low-fat yogurt, plain
                      • 2 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 3 lb Brown rice, long-grain, regular, dry
                        • - - Canola oil
                        • - - Low-sodium chicken broth
                        • 2 lb 3 oz *Fresh carrots, shredded
                        • 1 lb 7 oz *Fresh celery, diced
                        • 1 lb 6 oz *Fresh onions, chopped ½"
                        • - - Curry powder
                        • - - Garlic powder
                        • - - Ground black pepper
                        • - - Salt
                        • 2 lb Low-fat yogurt, plain
                        • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                        Measure

                        • 3 qt 2 cups Water
                        • 1 qt 3⅓ cups Brown rice, long-grain, regular, dry
                        • ½ cup Canola oil
                        • 2 cups Low-sodium chicken broth
                        • 2 qt 2 cups *Fresh carrots, shredded
                        • 1 qt ½ cup *Fresh celery, diced
                        • 1 qt 1 cup *Fresh onions, chopped ½"
                        • ¼ cup 2 Tbsp Curry powder
                        • 3 Tbsp Garlic powder
                        • 1½ Tbsp Ground black pepper
                        • 1 Tbsp Salt
                        • 1 qt Low-fat yogurt, plain
                        • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

                        100 Servings

                          Weight

                          • - - Water
                          • 6 lb Brown rice, long-grain, regular, dry
                          • - - Canola oil
                          • - - Low-sodium chicken broth
                          • 4 lb 6 oz *Fresh carrots, shredded
                          • 2 lb 14 oz *Fresh celery, shredded
                          • 2 lb 12 oz *Fresh onions, chopped ½"
                          • 3 oz Curry powder
                          • - - Garlic powder
                          • - - Ground black pepper
                          • - - Salt
                          • 4 lb Low-fat yogurt, plain
                          • 12 lb 8 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                          Measure

                          • 1 gal 3 qt Water
                          • 3 qt 3 cups Brown rice, long-grain, regular, dry
                          • 1 cup Canola oil
                          • 1 qt Low-sodium chicken broth
                          • 5 qt *Fresh carrots, shredded
                          • 2 qt 1 cup *Fresh celery, diced
                          • 2 qt 2 cups *Fresh onions, chopped ½"
                          • ¾ cup Curry powder
                          • ¼ cup 2 Tbsp Garlic powder
                          • 3 Tbsp Ground black pepper
                          • 2 Tbsp Salt
                          • 2 qt Low-fat yogurt, plain
                          • 2 gal Frozen, cooked fajita chicken strips, thawed, diced 1"
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 3 lb Brown rice, long-grain, regular, dry
                            • - - Canola oil
                            • - - Low-sodium chicken broth
                            • 2 lb 3 oz *Fresh carrots, shredded
                            • 1 lb 7 oz *Fresh celery, diced
                            • 1 lb 6 oz *Fresh onions, chopped ½"
                            • - - Curry powder
                            • - - Garlic powder
                            • - - Ground black pepper
                            • - - Salt
                            • 2 lb Low-fat yogurt, plain
                            • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                            Measure

                            • 3 qt 2 cups Water
                            • 1 qt 3⅓ cups Brown rice, long-grain, regular, dry
                            • ½ cup Canola oil
                            • 2 cups Low-sodium chicken broth
                            • 2 qt 2 cups *Fresh carrots, shredded
                            • 1 qt ½ cup *Fresh celery, diced
                            • 1 qt 1 cup *Fresh onions, chopped ½"
                            • ¼ cup 2 Tbsp Curry powder
                            • 3 Tbsp Garlic powder
                            • 1½ Tbsp Ground black pepper
                            • 1 Tbsp Salt
                            • 1 qt Low-fat yogurt, plain
                            • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

                            100 Servings

                              Weight

                              • - - Water
                              • 6 lb Brown rice, long-grain, regular, dry
                              • - - Canola oil
                              • - - Low-sodium chicken broth
                              • 4 lb 6 oz *Fresh carrots, shredded
                              • 2 lb 14 oz *Fresh celery, shredded
                              • 2 lb 12 oz *Fresh onions, chopped ½"
                              • 3 oz Curry powder
                              • - - Garlic powder
                              • - - Ground black pepper
                              • - - Salt
                              • 4 lb Low-fat yogurt, plain
                              • 12 lb 8 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                              Measure

                              • 1 gal 3 qt Water
                              • 3 qt 3 cups Brown rice, long-grain, regular, dry
                              • 1 cup Canola oil
                              • 1 qt Low-sodium chicken broth
                              • 5 qt *Fresh carrots, shredded
                              • 2 qt 1 cup *Fresh celery, diced
                              • 2 qt 2 cups *Fresh onions, chopped ½"
                              • ¾ cup Curry powder
                              • ¼ cup 2 Tbsp Garlic powder
                              • 3 Tbsp Ground black pepper
                              • 2 Tbsp Salt
                              • 2 qt Low-fat yogurt, plain
                              • 2 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 3 lb Brown rice, long-grain, regular, dry
                                • - - Canola oil
                                • - - Low-sodium chicken broth
                                • 2 lb 3 oz *Fresh carrots, shredded
                                • 1 lb 7 oz *Fresh celery, diced
                                • 1 lb 6 oz *Fresh onions, chopped ½"
                                • - - Curry powder
                                • - - Garlic powder
                                • - - Ground black pepper
                                • - - Salt
                                • 2 lb Low-fat yogurt, plain
                                • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                                Measure

                                • 3 qt 2 cups Water
                                • 1 qt 3⅓ cups Brown rice, long-grain, regular, dry
                                • ½ cup Canola oil
                                • 2 cups Low-sodium chicken broth
                                • 2 qt 2 cups *Fresh carrots, shredded
                                • 1 qt ½ cup *Fresh celery, diced
                                • 1 qt 1 cup *Fresh onions, chopped ½"
                                • ¼ cup 2 Tbsp Curry powder
                                • 3 Tbsp Garlic powder
                                • 1½ Tbsp Ground black pepper
                                • 1 Tbsp Salt
                                • 1 qt Low-fat yogurt, plain
                                • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 6 lb Brown rice, long-grain, regular, dry
                                  • - - Canola oil
                                  • - - Low-sodium chicken broth
                                  • 4 lb 6 oz *Fresh carrots, shredded
                                  • 2 lb 14 oz *Fresh celery, shredded
                                  • 2 lb 12 oz *Fresh onions, chopped ½"
                                  • 3 oz Curry powder
                                  • - - Garlic powder
                                  • - - Ground black pepper
                                  • - - Salt
                                  • 4 lb Low-fat yogurt, plain
                                  • 12 lb 8 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                                  Measure

                                  • 1 gal 3 qt Water
                                  • 3 qt 3 cups Brown rice, long-grain, regular, dry
                                  • 1 cup Canola oil
                                  • 1 qt Low-sodium chicken broth
                                  • 5 qt *Fresh carrots, shredded
                                  • 2 qt 1 cup *Fresh celery, diced
                                  • 2 qt 2 cups *Fresh onions, chopped ½"
                                  • ¾ cup Curry powder
                                  • ¼ cup 2 Tbsp Garlic powder
                                  • 3 Tbsp Ground black pepper
                                  • 2 Tbsp Salt
                                  • 2 qt Low-fat yogurt, plain
                                  • 2 gal Frozen, cooked fajita chicken strips, thawed, diced 1"
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 3 lb Brown rice, long-grain, regular, dry
                                    • - - Canola oil
                                    • - - Low-sodium chicken broth
                                    • 2 lb 3 oz *Fresh carrots, shredded
                                    • 1 lb 7 oz *Fresh celery, diced
                                    • 1 lb 6 oz *Fresh onions, chopped ½"
                                    • - - Curry powder
                                    • - - Garlic powder
                                    • - - Ground black pepper
                                    • - - Salt
                                    • 2 lb Low-fat yogurt, plain
                                    • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                                    Measure

                                    • 3 qt 2 cups Water
                                    • 1 qt 3⅓ cups Brown rice, long-grain, regular, dry
                                    • ½ cup Canola oil
                                    • 2 cups Low-sodium chicken broth
                                    • 2 qt 2 cups *Fresh carrots, shredded
                                    • 1 qt ½ cup *Fresh celery, diced
                                    • 1 qt 1 cup *Fresh onions, chopped ½"
                                    • ¼ cup 2 Tbsp Curry powder
                                    • 3 Tbsp Garlic powder
                                    • 1½ Tbsp Ground black pepper
                                    • 1 Tbsp Salt
                                    • 1 qt Low-fat yogurt, plain
                                    • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 6 lb Brown rice, long-grain, regular, dry
                                      • - - Canola oil
                                      • - - Low-sodium chicken broth
                                      • 4 lb 6 oz *Fresh carrots, shredded
                                      • 2 lb 14 oz *Fresh celery, shredded
                                      • 2 lb 12 oz *Fresh onions, chopped ½"
                                      • 3 oz Curry powder
                                      • - - Garlic powder
                                      • - - Ground black pepper
                                      • - - Salt
                                      • 4 lb Low-fat yogurt, plain
                                      • 12 lb 8 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                                      Measure

                                      • 1 gal 3 qt Water
                                      • 3 qt 3 cups Brown rice, long-grain, regular, dry
                                      • 1 cup Canola oil
                                      • 1 qt Low-sodium chicken broth
                                      • 5 qt *Fresh carrots, shredded
                                      • 2 qt 1 cup *Fresh celery, diced
                                      • 2 qt 2 cups *Fresh onions, chopped ½"
                                      • ¾ cup Curry powder
                                      • ¼ cup 2 Tbsp Garlic powder
                                      • 3 Tbsp Ground black pepper
                                      • 2 Tbsp Salt
                                      • 2 qt Low-fat yogurt, plain
                                      • 2 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 3 lb Brown rice, long-grain, regular, dry
                                        • - - Canola oil
                                        • - - Low-sodium chicken broth
                                        • 2 lb 3 oz *Fresh carrots, shredded
                                        • 1 lb 7 oz *Fresh celery, diced
                                        • 1 lb 6 oz *Fresh onions, chopped ½"
                                        • - - Curry powder
                                        • - - Garlic powder
                                        • - - Ground black pepper
                                        • - - Salt
                                        • 2 lb Low-fat yogurt, plain
                                        • 6 lb 4 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                                        Measure

                                        • 3 qt 2 cups Water
                                        • 1 qt 3⅓ cups Brown rice, long-grain, regular, dry
                                        • ½ cup Canola oil
                                        • 2 cups Low-sodium chicken broth
                                        • 2 qt 2 cups *Fresh carrots, shredded
                                        • 1 qt ½ cup *Fresh celery, diced
                                        • 1 qt 1 cup *Fresh onions, chopped ½"
                                        • ¼ cup 2 Tbsp Curry powder
                                        • 3 Tbsp Garlic powder
                                        • 1½ Tbsp Ground black pepper
                                        • 1 Tbsp Salt
                                        • 1 qt Low-fat yogurt, plain
                                        • 1 gal Frozen, cooked fajita chicken strips, thawed, diced 1"

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 6 lb Brown rice, long-grain, regular, dry
                                          • - - Canola oil
                                          • - - Low-sodium chicken broth
                                          • 4 lb 6 oz *Fresh carrots, shredded
                                          • 2 lb 14 oz *Fresh celery, shredded
                                          • 2 lb 12 oz *Fresh onions, chopped ½"
                                          • 3 oz Curry powder
                                          • - - Garlic powder
                                          • - - Ground black pepper
                                          • - - Salt
                                          • 4 lb Low-fat yogurt, plain
                                          • 12 lb 8 oz Frozen, cooked fajita chicken strips, thawed, diced 1"

                                          Measure

                                          • 1 gal 3 qt Water
                                          • 3 qt 3 cups Brown rice, long-grain, regular, dry
                                          • 1 cup Canola oil
                                          • 1 qt Low-sodium chicken broth
                                          • 5 qt *Fresh carrots, shredded
                                          • 2 qt 1 cup *Fresh celery, diced
                                          • 2 qt 2 cups *Fresh onions, chopped ½"
                                          • ¾ cup Curry powder
                                          • ¼ cup 2 Tbsp Garlic powder
                                          • 3 Tbsp Ground black pepper
                                          • 2 Tbsp Salt
                                          • 2 qt Low-fat yogurt, plain
                                          • 2 gal Frozen, cooked fajita chicken strips, thawed, diced 1"
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Boil water.
                                          • Place 1 lb 8 oz brown rice in each steam table pan (12” x 20” x 2½”).
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Pour boiling water (1 qt 3 cups per steam table pan) over brown rice. Stir. Cover pans tightly.
                                          • Bake:
                                            Conventional oven: 350 °F for 40 minutes.
                                            Convection oven: 325 °F for 40 minutes.
                                          • Remove from oven and let stand covered for 5 minutes.
                                          • Cook oil and broth over medium heat for 5 minutes.
                                          • Add carrots, celery, and onions. Cook for 10 minutes or until vegetables are tender. Set aside.
                                          • Combine curry, garlic, pepper, salt, and yogurt. Mix well.
                                          • Add vegetable mixture to rice. Fold in curry/yogurt mixture. Add chicken. Combine well.
                                          • Bake uncovered:
                                            Conventional oven: 400 °F for 10 minutes.
                                            Convection oven: 375 °F for 10 minutes.
                                            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with 6 fl oz spoodle (¾ cup).

                                          Nutrition INFORMATION

                                          Chicken Curry Casserole USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          0 ¾ cup (6 fl oz spoodle)
                                          Calories
                                          220.32
                                          Total Fat
                                           
                                          6.47
                                          g
                                          10
                                          %
                                          Saturated Fat
                                           
                                          1.34
                                          g
                                          8
                                          %
                                          Cholesterol
                                           
                                          50.7
                                          mg
                                          17
                                          %
                                          Sodium
                                           
                                          563.78
                                          mg
                                          25
                                          %
                                          Total Carbohydrate
                                           
                                          26.4
                                          g
                                          9
                                          %
                                          Dietary Fiber
                                           
                                          2.81
                                          g
                                          12
                                          %
                                          Added Sugars included
                                           
                                          2.56
                                          g
                                          Protein
                                           
                                          14.33
                                          g
                                          29
                                          %
                                          Vitamin A
                                           
                                          3161.5
                                          IU
                                          63
                                          %
                                          Vitamin C
                                           
                                          2.56
                                          mg
                                          3
                                          %
                                          Calcium
                                           
                                          64.98
                                          mg
                                          6
                                          %
                                          Iron
                                           
                                          1.43
                                          mg
                                          8
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Carrots: 2 lb 12 oz
                                          Celery: 1 lb 12 oz
                                          Mature onions: 1 lb 10 oz
                                          100 Servings:
                                          Carrots: 5 lb 8 oz
                                          Celery: 3 lb 8 oz
                                          Mature onions: 3 lb 4 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Yield / Volume
                                          50 Servings:
                                          About 21 lb
                                          About 2 gal 2½ qt
                                          100 Servings:
                                          About 42 lb
                                          About 5 gal 1 qt