CURRY CREAMY CHICKEN CASSEROLE

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Curry Creamy Chicken Casserole image

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.

Provided by Chef on the coast

Categories     One Dish Meal

Time 1h20m

Yield 4-6 cups, 6 serving(s)

Number Of Ingredients 13

1/3 large onion, diced
1 stalk celery, chopped
5 -6 large mushrooms, chopped
1/4 cup margarine
3/4 cup rice (do not use instant rice)
1 teaspoon parsley
1 1/2 teaspoons chicken bouillon (or 2 cubes)
1 1/2 cups water
1 (11 3/4 ounce) can cream of mushroom soup
3/4 cup sour cream
1 1/2 teaspoons curry powder
2 chicken breasts, cooked and cubed
1/3 cup parmesan cheese

Steps:

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

Nutrition Facts : Calories 381.6, Fat 23.2, SaturatedFat 8.2, Cholesterol 48.5, Sodium 593.6, Carbohydrate 26.6, Fiber 0.9, Sugar 1.7, Protein 16.5

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