Shu’s delicious curried chicken salad casserole

I’m starting to feel that I might just be the interweb’s formost athority on what to do with leftover chicken salad (though it’d be a great vehicle if there’s a sale on canned chicken or whatnot), but this dish that shu threw together was ridiculously good.  For the rice you can use just about anything, it’s a great way to use up leftover fried rice frome take out or even “Rice a Roni” type things.  Hey we’re on a budget and have 3 kids so it’s no holds barred when it comes to feeding them.


Roughly 2 pints of seasoned rice (Dirty Rice mix works great, yellow rice I think would be ideal, check your fridge & see what’s there)

1 smallish onion diced

4 cloves of diced (or pressed) garlic

a few teaspoons of olive oil

hot sauce & chilis to taste

sympathy for me because I cut off my fingertip the other day and it stings to type (optional)

3 or 4 diced carrots

a cup of water

3 tablespoons of curry powder

1 tablespoon cumin

2 tablespoons ground ginger

1 can coconut mild

a pound or so of prepared chicken salad (any old recipie will do; Shu works at a Mom & Pop diner so there is a ton left on fridays so use your favorite recipie)

a few coarsely crumbled matzohs or other crackers (check your pantry and be determined not to leave the house you’ll be fine)

You start by grabbing a pot that is equally comfortable in the oven or on range ( this will make the last step easier) then sweating the onions garlic & carrot then add a cup or so of water and the “seasoned rice” and simmer for a few minutes, then mix in the coconut milk, chicken salad and seasonings  while continuing to simmer for a few more minutes.  When the mix looks about right top with the coarsely crumbled crackers and bake at 350 degrees Faherenheight for a half hour.  There you go another simple & inexpensive dish that really tastes great.  I hope you enjoy it.


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