Curried Chicken Casserole
|Canned pineapple chunks||8 Ounce (1 Can)|
|Frozen cauliflower, broccoli, and carrot blend||3 Cup (48 tbs) (loose pack)|
|Water||1⁄4 Cup (4 tbs)|
|Boneless skinless chicken breast halves||8 Ounce, cut into bite size strips|
|Low fat plain yogurt||8 Ounce|
|All purpose flour||2 Tablespoon|
|Curry powder||2 Teaspoon|
|Chopped salted peanuts||2 Tablespoon|
Drain pineapple, reserving juice; set aside.
In a 2 quart casserole combine frozen vegetables and water.
Cook, covered, on 100% power (high) for 4 to 6 minutes or till vegetables are nearly thawed, stirring once.
Stir in chicken and reserved pineapple juice.
Cook, covered, on high for 5 to 8 minutes or till chicken is no longer pink, stirring once.
Meanwhile, for sauce, stir together yogurt, flour, curry powder, and salt; stir into casserole.
Cook, uncovered, on high for 4 to 7 minutes or till sauce is thickened and bubbly, stirring after every minute.
Stir in pineapple chunks.
Cook, uncovered, on high for 30 seconds or till heated through.
Garnish with peanuts.