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Curry Chicken Casserole

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“This came from TOH - cooking for a crowd. I was intrigued by the recipe so divided it down for a family of 6. Even my kids love this recipe. I was not a curry fan before trying this and I guiltily admit - I had 3 helpings the first time I made it.”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
4-6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender.
  2. Stir in rice, parsley, boullion and water. Bring to a boil.
  3. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
  4. Add soup, sour cream and curry powder; mix well. Fold in chicken.
  5. Spoon into a greased 2 qt baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 50 minutes.

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