Curry Chicken and Rice

A family-pleasing chicken and rice casserole gets a flavor lift from wild rice mix and curry. Delicious made with bone-in chicken thighs as they stay moist.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 755 Calories

Ingredients

• 1 cup sour cream
• 1 onion, chopped
• salt and ground black pepper to taste
• 3 stalks celery, chopped
• 1 tablespoon curry powder
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (6 ounce) package long grain and wild rice mix
• 4 bone-in chicken thighs, skin removed
• 0.25 cup butter
• 0.25 cup grated Parmesan cheese
• 1.5 cups water

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

Step 2

Melt butter in a large saucepan over medium heat. Cook and stir onion and celery in hot butter until onion is slightly tender, about 3 minutes. Stir in mushrooms and cook for 1 more minute, stirring often. Mix in water and rice mix; bring to a boil, cover, and simmer until rice is tender, about 15 minutes.

Step 3

Mix together condensed soup, sour cream, and curry powder in a large bowl until well combined. Stir about 1 1/2 cups soup mixture into rice and reserve 1/2 cup soup mixture for later.

Step 4

Spread rice mixture into the bottom of the prepared baking dish. Sprinkle chicken thighs with salt and black pepper and arrange over rice. Cover chicken thighs with reserved 1/2 cup soup mixture. Sprinkle the top with Parmesan cheese.

Step 5

Bake in the preheated oven until 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 near the bone should read 165 degrees F (74 degrees C).