Curried Chicken & Rice

This was a little different for our gang, but mommy loves curry! This isn’t AT ALL spicy, just the yummy flavor of a little curry thrown in for good measure.

You’ll need:

  • 2 SL BL chicken breasts, cubed
  • 1/2 Tbsp garlic powder
  • 1/2 onion, chopped
  • Campbell’s Chicken and Rice Condensed Soup – GF in Canada- I’m not sure about the US
  • 1 tsp curry powder
  • 1 scant soup can of white rice.
  • 2 cans of water
  • 1/2 cup shredded cheese


1. Saute onions with garlic and olive oil, add chicken and curry. Cook until chicken is done.
2. Add chicken to casserole dish.
3. Add everything else into casserole dish (I don’t know about you but whenever someone tells me to mix something in another bowl and then toss it in, I think they must be taking advantage of the kitchen staff, and, well, since I AM the kitchen staff around here, we manage just fine with the whole mix-it-right-in-the-casserole-method.)
4. Cook at 350F for one hour. Top with cheddar 10 minutes before removing from oven.

Of course I forgot to take a picture.

About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.


  1. hi! just wanted to mention that I’m doing a post about favorite gluten free food products on absolutely not martha. I’d LOVE to hear what yours is–just leave me a comment (if you haven’t already).

  2. I love curry chicken. Do you have a favorite style of cheese you use in this dish?


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