Coconut Curry Chicken-n-Squash Casserole
Ingredients:
1 c. rice
1 lb. boneless, skinless chicken breasts (cup up into small pieces)
3 medium sized yellow summer squash (cut up into small pieces)
2 1/2 c. Thai Coconut Curry chicken broth
(The brand is called College Inn Culinary Broth)
1/2 c. carrots (chopped up)
Combine all these ingredients in a baking dish and cook for 45 minutes on 350 F.
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