Curry Chicken Casserole

• 1 tablespoon canola oil
• 2 cups minced onions
• 1 tablespoon curry paste (mild, medium or hot)
• 6 cups swiss chard or 6 cups other leafy greens
• 14 cup chopped dried apricot
• 1 cup low sodium chicken broth
• 3 cups cooked short-grain brown rice or 3 cups long grain brown rice
• 2 cups cooked chicken, cubed
• 14 cup chopped natural almonds

1. Preheat oven to 375F.
2. In a large skillet, heat oil over medium-high heat.
3. Add onions and cook, stirring often, until translucent and golden, about 10 minutes.
4. Stir in curry paste, chard, apricots and chicken broth until combined.
5. Remove from heat.
6. Add cooked rice and chicken to curry mixrture, Stir well to combine.
7. Spoon into a 8-inch square baking dish and top with almonds.
8. Cover with foil and bake for 20 minutes or until heated through and flavours have combined.

canola oil, onions, curry, swiss chard, apricot, chicken broth, brown rice, chicken, natural almonds

Taken from www.food.com/recipe/curry-chicken-casserole-390562 (may not work)