Name: Creamy Curried Chicken-and-Rice Casserole
Yield: Makes 6 servings
Ingredients: 1 cup rice (try brown for an added fiber boost); 2 tsp canola (or corn) oil; 1 cup chopped onion; 2 tsp curry powder; 3/4 tsp salt; 1/4 cup all-purpose flour; 2 cups skim milk; 2 cups thawed frozen peas; 4 carrots, peeled and chopped in 1/4-inch pieces; 1 red bell pepper, cored, seeded and chopped in 1/4-inch pieces; 1 tbsp fresh lemon juice; 2 cups chopped cooked chicken breast (or a 10-oz package cooked chicken breast); 1/2 cup cilantro, chopped; Vegetable-oil cooking spray

The casserole comes back.

What do June Cleaver and the American Institute for Cancer Research have in common? They both love casseroles! Yep, health advocates are lobbying for the return of this dish as an easy way to pack disease-fighting veggies into a comfort food. The key is to modernize. (Sorry, Mom, no breadcrumb topping.) Our post-Cleaver, 21st-century version is warm, satisfying and more nutritious than June's.

Recipe notes

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