Curry Chicken Casserole - the "lighter" Version

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Total Time
1hr 50mins
Prep
20 mins
Cook
1 hr 30 mins

My family LOVES the original recipe posted by Chef on the coast, but I'm on a diet and wanted to make a much lighter version. I really only posted this because I wanted to see how the nutritional content changed so I can try to calculate it to WW points :) I also added about a cup of broccoli in to add some extra veggies. I think this is our favorite recipe from this site so far!!!

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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.