Tasty & Cheap Dinner Recipe: Baked Chicken and Rice Casserole

This dish has a mild curry flavor so by all means double the curry powder to pump up the volume, if you like.
By Marge Perry
Mar 21, 2014



Mar 21, 2014

Price for 4: $6.40


  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup chopped onion
  • ½ tsp curry powder
  • ½ tsp ground cumin
  • 1 cup frozen peas, thawed
  • 1 lb boneless, skinless chicken thighs, cut in 1" cubes
  • 1 cup quick-cooking brown rice
  • 1 ½ cups lower-sodium chicken broth
  • 1 14.5-ounce can chopped tomatoes
  • ½ tsp salt
  • ½ cup reduced-fat sour cream


1. Preheat oven to 350°F.

2. Heat oil in a Dutch oven or deep, ovenproof skillet over medium-high. Add the garlic, onion, curry powder, and cumin. Cook mixture, stirring, 3 minutes, or until the vegetables are somewhat softened. Add the peas and chicken. Cook, stirring occasionally, about 4 more minutes.

3. Add the rice, broth, and tomatoes; bring to a boil, cover, and reduce the heat to a gentle simmer for approximately 10 minutes.

4. Stir in the salt and sour cream; cover and bake 20 minutes. Uncover and bake another 5 minutes.

More Cheap Dinner Recipes
Salmon Burgers with Lemon Sauce
Cheesy Zucchini, Corn, and Black Bean Skillet
Loaded Twice-Baked Potatoes
Slow-Cooker Beef Stew

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