Chicken Curry Casserole USDA Recipe for Family Child Care

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.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes

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
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