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.
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 5 votes

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  • 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 Facts
Chicken Curry Casserole USDA Recipe for Schools
Amount Per Serving 0 ¾ cup (6 fl oz spoodle)
Calories 220.32 Calories from Fat 58
% Daily Value*
Total Fat 6.47g10%
Saturated Fat 1.34g8%
Cholesterol 50.7mg17%
Sodium 563.78mg25%
Total Carbohydrate 26.4g9%
Dietary Fiber 2.81g12%
Protein 14.33g29%
Vitamin A 3161.5IU63%
Vitamin C 2.56mg3%
Calcium 64.98mg6%
Iron 1.43mg8%
Added Sugar 2.56g
*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


*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