Curry Chicken and Rice


"I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. In a medium pot, saute onion and celery in butter over medium heat just until they become slightly tender.
  2. Add canned mushrooms and stir for another minute.
  3. Stir in the rice with contents of seasoning packet and water.
  4. Bring to a boil and cover pan; lower heat and simmer for 15 min.
  5. In another bowl, blend well the golden mushroom soup, sour cream, and curry powder.
  6. After rice has simmered, add the soup mixture, reserving 1/2 cup. Stir well.
  7. Spread rice mixture into a greased 9 by 9 in. pan.
  8. Season chicken with salt and pepper.
  9. Place chicken on top of rice. Top with reserved soup mixture, and spread over chicken.
  10. Sprinkle evenly with parmesean cheese.
  11. Bake uncovered at 350 degrees for 50-60 min. or until chicken reaches a temp. of about 160.


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