Roasted veggies and chicken tossed in a mildly curried Conestoga® Low-Sodium Brown Gravy and served over brown rice.
Cook Time 25minutes
20cupsCauliflower florets, small
16 cupsButternut squash, diced
12 cupsOnion, sliced
9cupsGreen peppers, diced
7.5oz.Conestoga® Low-Sodium Brown Gravy Mix (99486)
⅓cupSweet curry powder
21cupsChicken, cooked, chopped
Preheat oven to 425°F. Place cauliflower, squash, onion, and green peppers in a medium bowl, toss with oil. Spread on lined baking sheets in a single layer. Roast for 20 to 25 minutes, or until tender and browned. Set aside.
Prepare rice according to package directions; set aside and keep warm.
Heat 2 quarts water to 165°F in a large saucepan. Whisk in Conestoga® Low-Sodium Brown Gravy Mix and curry powder, beating for 1 minute. Let stand 5 minutes, then stir in chicken and cook over medium-high heat to 165°F. Stir in hot roasted vegetables. Hold in steam table over 165°F.
Portion 1⁄2 cup rice per bowl. Top with 1 cup chicken and vegetable mixture. Serve immediately.
Pioneer® Instant Brown Gravy Mix (94599)
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