Curried Chicken With Rice Casserole

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Prep time: 15 minutes
Cook time: 50 minutes
Serves: 4 to 6

Here is another curried chicken-and-rice dish recipe, from Marti Caputi of Bellingham, Wash. She found it in a Bon Appétit magazine.

• Ingredients:

2 tablespoons butter, divided use

6 boneless, skinless chicken breasts

1 medium onion, chopped

2 (10¾-ounce) cans cream of chicken soup, undiluted

1/3 cup chopped fresh parsley

1 tablespoon curry powder

3 cups cooked rice

Mango chutney

• Instructions:

Melt 1 tablespoon of the butter in a heavy, large skillet over medium-high heat. Add the chicken and sauté until cooked through, about five minutes per side. Remove from skillet and cut into bite-size pieces.

Preheat oven to 375 degrees. Melt remaining 1 tablespoon of butter in the same skillet. Add onion and cook until translucent, stirring occasionally, about seven minutes. Stir in chicken, soup, parsley and curry powder. Mix in rice. Transfer to a 2-quart glass casserole dish. (You can prepare this dish one day ahead up to this point; cover and refrigerate. Bring to room temperature before continuing.) Bake casserole for 30 minutes. Serve immediately with mango chutney.

• Per serving, based on 6 servings without mango chutney: 483 calories; 60 grams protein; 28 grams carbohydrates; 13 grams fat (5 saturated, 5 monounsaturated, 3 polyunsaturated); 155 milligrams cholesterol; 959 milligrams sodium; 1 gram fiber; 2 grams sugar; 25 percent calories from fat