Curry Chicken and Rice

Curry Chicken and Rice

14
gubby420 1

"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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Ingredients

1 h 30 m servings 642 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1666 mg
  • 67%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  2. 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.
  3. 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.
  4. 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).

Footnotes

  • Cook's Note
  • Although a browned top is desired, if the top is getting too brown, cover loosely with aluminum foil during cooking.

Reviews

14
  1. 14 Ratings

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Most helpful positive review

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 chicke...

Most helpful critical review

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 chicke...

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...

This came out way undercooked and watery, completely inedible. I would never recommend this recipe to anyone.

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...

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...

We did not care for this.

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.Woul...

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.