This dish I found seemed amazing, but it only made enough for 100 people. I changed the recipe to feed 4 and use items we enjoy, and the outcome was fantastic! I’m allowed to make more, and I’m sure I will. Although boneless chicken breasts or thighs would certainly work well, I prefer to use chicken thighs with the bone.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup butter
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (6 ounce) package long grain and wild rice mix
- 1 ½ cups water
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1 cup sour cream
- 1 tablespoon curry powder
- 4 bone-in chicken thighs, skin removed
- salt and ground black pepper to taste
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
- Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
- Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
- Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).
- Although a browned top is desired, if the top is getting too brown, cover loosely with aluminum foil during cooking.
Nutrition Facts
| Calories | 642 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 19 g |
| Sodium | 1569 mg |
| Sugars | 6 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Simply amazing. I dont care for mushrooms so I left them out and used creme of chicken soup. I prefer chicken breasts so next time I think I will use those instead. The rice was great. one could use the recipe for curry rice and leave the chicken out.
Used instant rice, added red pepper flake, used chicken legs. Was pretty good– had to bake chicken for 1.5 hrs.
Very, very good and will definitely make again. I followed other reviewer’s suggestions and used carrots and not celery. Nice colour too. Also I didn’t have sour cream so I used canned milk and I used regular cream of mushroom soup. I added garlic with the onion. But the biggest change I made was to use couscous instead of rice. My family really enjoyed this meal.
I seasoned my chicken really well adding celery, onion, Jamaican curry, black pepper, garlic powder, olive oil, Himalayan sea salt and a bottle of Korma Curry from Trader Joe’s. I topped brown rice with the curry chicken. Yum!
My family loves this. We stuck to the recipe except for the fresh ginger that I added to the cooked onion mixture. After putting it together I cooked in the oven for an hour at 350 degrees just like the recipe said. When I checked it the chicken wasn’t anywhere near done so I raised the temp to 450 and cooked another 30 min or so. Finally when the top was nicely brown and the chicken was done we dug-in and had a great meal.
Awesome!
I loved this. My KIDS 7 & 8 ATE TWO SERVINGS! A definite new family favorite.
I made this for supper last night we loved it! I used BLSL breasts and doubled the recipe. Subbed 6oz HG french onion dip and 1/2 cup evaporated milk as I had no sour cream and added some carrots for color. Chopped chicken into bite sized pieces and sauteed with the veggies and a sprinkle of curry powder. It turned out firm yet creamy! Thank you for a great recipe!
I added zucchini and carrots and FRESH mushrooms. It was really tasty with a bit of kick to it. Yum, leftovers!!!!!
I made this last night.It was so good.My husband loved it too.I used regular cream of mushroom soup, 2 more chicken and a wild rice grain blend.The rice blend and soup where on hand already.Would be happy to share this with others. Simply wonderful.
Delicious. I didn’t have sour cream so I used heavy cream. Also important is your curry. I used Kashmir garam marsala northern India curry blend.
This recipe full of flavor–my husband and I loved it! I modified the recipe somewhat to go along with what I had in the house–I used carrots instead of celery, cream of mushroom soup, 1 cup of white rice, chicken tenders and no parmesan cheese. The only thing I would change is the amount of onion–next time I would only use about 3/4 of an onion. Overall it was fantastic!
My whole family loved this! (: it’s a very good recipe and I am sure I am going to use it again. My mother asked me for it too
This chicken was delicious! I used cream of mushroom soup, that was what I had in the pantry…and more curry, because we love it! Thanks…
DELICIOUS! Sauteed garlic with other veggies. Used boneless thighs which cooked in about 40-45 minutes. BE SURE your rice is cooked-look on mix directions before putting in oven & I cooked in chicken stock not water.
We did not care for this.
This came out way undercooked and watery, completely inedible. I would never recommend this recipe to anyone.
Very good will definitly make again. I’m not even a rice person I usually hate rice but I LOVED this recipe, rice and all it came out perfect. The only thing I did different was season my chicken with creole seasoning, garlic powder an pepper I added 2tbls of creole seasoning to the soup mixture because I didn’t have any curry seasoning other that I stuck to the recipe. Highly recommend 🙂