This may not look like much, but it is definitely a recipe worth trying.
CHICKEN CURRY AND
“RICE” CASSEROLE
This was an amazingly tasty casserole and super served with
large slices of delicious avocado and a large dollop of sour cream. I buy the curry powder that comes in a large
spice container at Price Smart, more or less the equivalent of Costco in America and Canada
4
cups finely chopped, cooked chicken (1 L)
(rotisserie chicken works well)
2
tbsp bacon fat, divided (30 mL)
3/4 cup chopped
onion (375 mL)
4
cups cauliflower “rice” * (1 L)
(1 medium head of cauliflower)
2/3 cup chicken
stock (150 mL)
2
tbsp mild curry powder (30 mL)
1/2 tsp
salt (2 mL)
1/2 tsp
black pepper (2 mL)
8
oz regular cream cheese, softened (250 g)
1/3 cup chicken
stock (75 mL)
1/4 cup sour
cream (60 mL)
Dried
parsley for garnish
Sour
cream (optional)
Preheat
the oven to 375°F (190°C).
In
large bowl, place chopped chicken.
In large nonstick frying pan, in 1 tbsp (15 mL) bacon
fat, over medium heat, cook onion until turning brown in spots. Add remaining bacon fat and allow it to
melt. Add cauliflower rice and 2/3 cup
(150 mL) chicken stock, curry powder, salt and black pepper. Cook over medium low heat, covered, until
most of the liquid is absorbed and the cauliflower is quite tender. Add to chicken in bowl.
In food processor, process cream cheese, chicken stock
and sour cream until smooth. Stir into
chicken mixture and turn out into a 9 x 13-inch (23 x 33 cm) baking dish. Spread mixture evenly. Bake 20 to 25 minutes until hot. Sprinkle with dried parsley and serve with generous
slices of avocado and a dollop of sour cream, if desired.
Helpful Hint: * To make cauliflower “rice” I
use a food processor with the metal blade in place and chop the cauliflower
pieces really small like rice.
Yield: 8 servings
1
serving
276.1
calories
26
g protein
16.1
g fat
1.5 g fiber
5.2
g net carbs