Recipes Meat and Poultry Chicken Chicken Thigh Recipes Curry Chicken and Rice 4.4 (19) 17 Reviews 6 Photos 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. Submitted by gubby420 Published on April 3, 2019 Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ¼ 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 ½ 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 ¼ cup grated Parmesan cheese Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. 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. 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. 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). Cook's Note Although a browned top is desired, if the top is getting too brown, cover loosely with aluminum foil during cooking. I Made It Print 54 home cooks made it! Nutrition Facts (per serving) 642 Calories 36g Fat 50g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 642 % Daily Value * Total Fat 36g 46% Saturated Fat 19g 93% Cholesterol 134mg 45% Sodium 1569mg 68% Total Carbohydrate 50g 18% Dietary Fiber 4g 14% Total Sugars 6g Protein 30g 60% Vitamin C 6mg 6% Calcium 186mg 14% Iron 3mg 17% Potassium 555mg 12% * 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.