Wholesome chicken and rice casserole ready in minutes

Easy to prepare for a weekday meal, this casserole meets the demands of today's busy families. Healthy ingredients, rich in fibre and delicious wholesome flavour will make this your new go-to recipe.

Curry Chicken Casserole

15 ml (1 tbsp) canola oil

500 ml (2 cups) minced onions

15 ml (1 tbsp) curry paste (mild, medium or hot)

1.5 l (6 cups) Swiss chard or other leafy greens

50 ml ( 1/4 cup) chopped dried apricots

250 ml (1 cup) low-sodium chicken broth

750 ml (3 cups) cooked short-or long-grain brown rice

500 ml (2 cups) cubed cooked chicken

50 ml ( 1/4 cup) chopped natural almonds

Preheat oven to 190 C (375 F).

In a large skillet, heat oil over medium-high heat. Add onions and cook, stirring often, until translucent and golden, about 10 minutes. Stir in curry paste, chard, apricots and chicken broth until combined. Remove from heat.

Add cooked rice and chicken to curry mixture. Stir well to combine. Spoon into a 2 l (8-inch) square baking dish and top with almonds.

Cover with foil and bake for 20 minutes or until heated through and flavours have combined.

Makes 6 servings.

Nutritional information per serving: 320 calories, 9 g fat, 23 g protein, 35 g carbohydrates, 5 g fibre, 150 mg sodium.

Source: www.riceinfo.com.