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Curry Chicken and Rice
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Elevate traditional chicken and rice casserole with flavorful wild rice mix and curry, ensuring juicy bone-in chicken thighs.
Ingredients:
  • 0.25 cup butter
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 (6 ounce) package long grain and wild rice mix
  • 1.5 cups water
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 1 cup sour cream
  • 1 tablespoon curry powder
  • 4 bone-in chicken thighs, skin removed
  • salt and ground black pepper to taste
  • 0.25 cup grated Parmesan cheese
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 9x9-inch baking dish.
  • In a large saucepan over medium heat, melt butter. Add onion and celery; cook until onion is slightly tender, about 3 minutes. Stir in mushrooms and cook for an additional minute, stirring often. Add the rice mix and water, bring to a boil, cover, and simmer until rice is tender, about 15 minutes.
  • Combine the golden mushroom soup, sour cream, and curry powder in a bowl. Stir in 1 1/2 cups of the soup mixture into the rice, saving 1/2 cup for later use. Spread the rice in the baking dish, then season the chicken thighs with salt and black pepper before arranging them over the rice. Top the chicken with the reserved 1/2 cup soup mixture and sprinkle Parmesan cheese over the casserole.
  • Roast the chicken thighs in the preheated oven for 50 to 60 minutes until no longer pink at the bone and the juices run clear. Use an instant-read thermometer to ensure the thickest part of a thigh reads 165 degrees F (74 degrees C).

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