Curry Chicken Casserole

READY IN: 1hr 20mins
SERVES: 6
YIELD: 4-6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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