Curry Chicken and Rice
Description
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.
Ingredients
•
1/4 cup butter
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1 onion, chopped
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3 stalks celery, chopped
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1 (4 ounce) can sliced mushrooms, drained
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1 1/2 cups water
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1 (6 ounce) package long grain and wild rice mix
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1 (10 3/4 ounce) can condensed golden mushroom soup
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1 cup sour cream
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1 tablespoon curry powder
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4 bone-in chicken thighs, skin removed
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salt and ground black pepper to taste
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1/4 cup grated Parmesan cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
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.
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.
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.
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).