Condensed soup, fresh and frozen vegetables, and leftover chicken are used to make this creamy chicken and mushroom casserole.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups chicken broth
- 2 tablespoons olive oil
- 4 stalks celery, chopped
- ½ large onion, diced
- 4 green onions, white and green parts separated and sliced
- 3 cloves garlic, minced
- 1 teaspoon curry powder
- ½ teaspoon salt
- 1 ½ cups uncooked white rice
- ½ cup golden raisins
Instructions
- Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
- Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
- Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
- Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
- Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 702 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I changed the recipe a little to make it more efficient and to use fewer dishes, but the flavors were good.
The rice was very good and slightly sweet from the raisins, the curry made the taste complex without it being “too curry”. I made this dish to go with a maple/soy salmon. I made a few changes: I used coconut milk instead of water, although I still added a bit of powder chicken broth. I also used Basmati rice and a sprinkling of sliced almonds to add crunchiness.
Very similar to a version my Kurdish friends make. Delicious.
I am always on the lookout for interesting rice dishes, so, I thought I would give it a try. We really enjoyed the flavor, but, I do think it was too much celery for our taste. Next time I would only use half the amount of celery. I did cut the recipe in half since it makes a large batch. This would be a great side dish with poultry or fish. I did completely forget to add the raisins! If you don’t like raisins this would be great substituting dried cranberries instead.
Loved this rice dish! I did add a bit more curry but other than that it was very good. It makes alot so we have lots of leftovers. Will definitely will make again.
Great recipe as it is super flavorful and easy to put together!! The only modification I made was to use orzo pasta and rice half and half just for fun and add chopped zucchini to all the rest of the veggies. Fantastic!! and thanks for sharing this one Rhapsody! Chris jazz cook Ho
Great dish with lots of flavor! I love the combination of curry with golden raisins and the crunch of celery. I would like to say DO NOT add salt if you are using regular chicken broth. It comes out salty enough. Also I doubled the number of raisins to cut down on the saltiness.
Great recipe. Lots of potential for variations.
A very good flavor, nothing overpowering, subtle without being boring. Followed recipe exactly as written, except I didn’t add the salt. I’m not a fan of curry, but it works well in here. I’ll make this again. Thanks for sharing!
Delicious! used the oven method and it turned out perfect. I want to experiment with saffron, slivered toasted almonds and a few more veggies next time. Definitely a keeper!
I didn’t have green onions, so I just used a whole regular onion instead of 1/2 of one. I also didn’t have fresh celery, so I used frozen mirepoix blend vegetables, which includes diced onions, celery, and carrots). Thennnnn, I forgot to remove the vegetables from the skillet before adding the rice, so I just ended up cooking it all in the same pot. I added a lot more curry powder to give it more of an Indian flavor and slivered almonds at the end.
I made this with a blend of white, brown, and wild rice that I had. I also used half golden raisins and half dried cranberries. I substituted in shallots for scallions because that is what I had on hand. I will definitely make this again.
Family just loved this one. Made no changes.
I make this dish all of the time and love it. I’m quite a picky eater so this says a lot 🙂