Chicken Curry Casserole USDA Recipe for Family Child Care Homes
Age Group: Ages 3-5
Serving Size: 6
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.CACFP CREDITING INFORMATION ¾ cup provides 1¼ oz equivalent meat/meat alternate, ¼ cup vegetable, and ¾ oz equivalent grains.
Ingredients
- 1 cup Brown rice, long-grain, regular, dry
- 1 Tbsp Canola oil
- ¼ cup Low-sodium chicken broth
- ¾ cup Fresh celery
- 1 cup Fresh onions, peeled, diced
- 1¼ cups Fresh carrots, peeled, shredded
- 1½ tsp Curry powder
- 1 tsp Garlic powder
- ½ tsp Ground black pepper
- ¾ tsp Salt
- ½ cup Low-fat plain yogurt
- 2 cups Cooked fajita chicken strips, diced 1” (12 oz)
Quantity
- 1 cup Brown rice, long-grain, regular, dry
- 1 Tbsp Canola oil
- ¼ cup Low-sodium chicken broth
- ¾ cup Fresh celery
- 1 cup Fresh onions, peeled, diced
- 1¼ cups Fresh carrots, peeled, shredded
- 1½ tsp Curry powder
- 1 tsp Garlic powder
- ½ tsp Ground black pepper
- ¾ tsp Salt
- ½ cup Low-fat plain yogurt
- 2 cups Cooked fajita chicken strips, diced 1” (12 oz)
Ingredients
- 1 cup Brown rice, long-grain, regular, dry
- 1 Tbsp Canola oil
- ¼ cup Low-sodium chicken broth
- ¾ cup Fresh celery
- 1 cup Fresh onions, peeled, diced
- 1¼ cups Fresh carrots, peeled, shredded
- 1½ tsp Curry powder
- 1 tsp Garlic powder
- ½ tsp Ground black pepper
- ¾ tsp Salt
- ½ cup Low-fat plain yogurt
- 2 cups Cooked fajita chicken strips, diced 1” (12 oz)
Quantity
- 1 cup Brown rice, long-grain, regular, dry
- 1 Tbsp Canola oil
- ¼ cup Low-sodium chicken broth
- ¾ cup Fresh celery
- 1 cup Fresh onions, peeled, diced
- 1¼ cups Fresh carrots, peeled, shredded
- 1½ tsp Curry powder
- 1 tsp Garlic powder
- ½ tsp Ground black pepper
- ¾ tsp Salt
- ½ cup Low-fat plain yogurt
- 2 cups Cooked fajita chicken strips, diced 1” (12 oz)
*See Marketing Guide
Ingredients
- 1 cup Brown rice, long-grain, regular, dry
- 1 Tbsp Canola oil
- ¼ cup Low-sodium chicken broth
- ¾ cup Fresh celery
- 1 cup Fresh onions, peeled, diced
- 1¼ cups Fresh carrots, peeled, shredded
- 1½ tsp Curry powder
- 1 tsp Garlic powder
- ½ tsp Ground black pepper
- ¾ tsp Salt
- ½ cup Low-fat plain yogurt
- 2 cups Cooked fajita chicken strips, diced 1” (12 oz)
Quantity
- 1 cup Brown rice, long-grain, regular, dry
- 1 Tbsp Canola oil
- ¼ cup Low-sodium chicken broth
- ¾ cup Fresh celery
- 1 cup Fresh onions, peeled, diced
- 1¼ cups Fresh carrots, peeled, shredded
- 1½ tsp Curry powder
- 1 tsp Garlic powder
- ½ tsp Ground black pepper
- ¾ tsp Salt
- ½ cup Low-fat plain yogurt
- 2 cups Cooked fajita chicken strips, diced 1” (12 oz)
*See Marketing Guide
Ingredients
- 1 cup Brown rice, long-grain, regular, dry
- 1 Tbsp Canola oil
- ¼ cup Low-sodium chicken broth
- ¾ cup Fresh celery
- 1 cup Fresh onions, peeled, diced
- 1¼ cups Fresh carrots, peeled, shredded
- 1½ tsp Curry powder
- 1 tsp Garlic powder
- ½ tsp Ground black pepper
- ¾ tsp Salt
- ½ cup Low-fat plain yogurt
- 2 cups Cooked fajita chicken strips, diced 1” (12 oz)
Quantity
- 1 cup Brown rice, long-grain, regular, dry
- 1 Tbsp Canola oil
- ¼ cup Low-sodium chicken broth
- ¾ cup Fresh celery
- 1 cup Fresh onions, peeled, diced
- 1¼ cups Fresh carrots, peeled, shredded
- 1½ tsp Curry powder
- 1 tsp Garlic powder
- ½ tsp Ground black pepper
- ¾ tsp Salt
- ½ cup Low-fat plain yogurt
- 2 cups Cooked fajita chicken strips, diced 1” (12 oz)
*See Marketing Guide
Ingredients
- 1 cup Brown rice, long-grain, regular, dry
- 1 Tbsp Canola oil
- ¼ cup Low-sodium chicken broth
- ¾ cup Fresh celery
- 1 cup Fresh onions, peeled, diced
- 1¼ cups Fresh carrots, peeled, shredded
- 1½ tsp Curry powder
- 1 tsp Garlic powder
- ½ tsp Ground black pepper
- ¾ tsp Salt
- ½ cup Low-fat plain yogurt
- 2 cups Cooked fajita chicken strips, diced 1” (12 oz)
Quantity
- 1 cup Brown rice, long-grain, regular, dry
- 1 Tbsp Canola oil
- ¼ cup Low-sodium chicken broth
- ¾ cup Fresh celery
- 1 cup Fresh onions, peeled, diced
- 1¼ cups Fresh carrots, peeled, shredded
- 1½ tsp Curry powder
- 1 tsp Garlic powder
- ½ tsp Ground black pepper
- ¾ tsp Salt
- ½ cup Low-fat plain yogurt
- 2 cups Cooked fajita chicken strips, diced 1” (12 oz)
*See Marketing Guide
Instructions
- Preheat oven to 400 °F.
- Combine brown rice and 2½ cups water in large pot and bring to a boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of brown rice and water
- In a large pan, heat canola oil and chicken broth over medium heat for 2-3 minutes. Add celery, onions, and carrots. Cook an additional 5-7 minutes or until vegetables are tender.
- In a large mixing bowl, combine curry powder, garlic powder, pepper, salt, and yogurt. Add vegetables, brown rice, and chicken. Mix well.
- Pour mixture into a 9” x 9” nonstick baking pan. Bake uncovered at 400 °F for 15 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Serve hot.
Nutrition INFORMATION
Chicken Curry Casserole USDA Recipe for Family Child Care Homes
Amount Per Serving
0 ¾ cup
Calories
220
Total Fat
6
g
9
%
Saturated Fat
1
g
6
%
Cholesterol
51
mg
17
%
Sodium
564
mg
25
%
Total Carbohydrate
26
g
9
%
Dietary Fiber
3
g
13
%
Protein
14
g
28
%
Vitamin A
3162
IU
63
%
Vitamin C
3
mg
4
%
Calcium
65
mg
7
%
Iron
1
mg
6
%
N/A=data not available
*Marketing Guide
Yield / Volume
