A creamy, flavorful chicken dish with a hint of curry and sweet pineapple, perfect over rice or quinoa. This tropical-inspired casserole is quick to make and delivers a balanced mix of savory, sweet, and aromatic flavors.
Ingredients
3 tablespoons unsalted butter
2 medium celery stalks, diced
2 teaspoons mild curry powder (adjust to taste)
2 teaspoons all-purpose flour
1 can (10.5 oz) cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional for depth)
1 1/2 cups cooked, diced chicken breast
1/2 cup crushed pineapple in juice (drain slightly if very wet)
1/4 cup chopped green onions (optional, for garnish)
Instructions
n a medium skillet, melt the butter over medium heat. Add the diced celery and cook for 3–4 minutes until slightly softened.
Sprinkle in the curry powder and stir for 1–2 minutes until fragrant.
Add the flour and cook, stirring constantly, for 1 minute to form a light roux.
Gradually stir in the cream of chicken soup, salt, pepper, and smoked paprika. Mix until smooth and gently heated.
Fold in the cooked chicken and pineapple, stirring to combine. Simmer over low heat for 5–7 minutes until heated through and slightly thickened.
Serve warm over steamed rice or quinoa, and garnish with chopped green onions if desired.
