Go Back Email Link
Print Recipe Add to Collection
3.42 from 17 votes

Chicken Curry Casserole USDA Recipe for Schools

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.
Course: Main Course
Cuisine: Indian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil, Sauté
Season: Summer, Fall, Spring, Winter
Multicultural Region: Asia and Pacific Islands
50 Servings
Calories: 220.32

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"

      -

      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"

          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).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

          Nutrition

          Serving: 0¾ cup (6 fl oz spoodle) | Calories: 220.32 | Total Carbohydrate: 26.4g | Protein: 14.33g | Total Fat: 6.47g | Saturated Fat: 1.34g | Cholesterol: 50.7mg | Sodium: 563.78mg | Dietary Fiber: 2.81g | Vitamin A: 3161.5IU | Vitamin C: 2.56mg | Calcium: 64.98mg | Iron: 1.43mg | Added Sugars included: 2.56g