Curry Chicken and Rice

Prep Time:
20 mins

Cook Time:
1 hr 10 mins

Total Time:
1 hr 30 mins

Servings:
4

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.

Melt butter in a large saucepan over medium heat. Cook and stir onion and celery in hot butter until onion is slightly tender, about 3 minutes. Stir in mushrooms and cook for 1 more minute, stirring often. Mix in water and rice mix; bring to a boil, cover, and simmer until rice is tender, about 15 minutes.

Mix together condensed soup, sour cream, and curry powder in a large bowl until well combined. Stir about 1 1/2 cups soup mixture into rice and reserve 1/2 cup soup mixture for later.

Spread rice mixture into the bottom of the prepared baking dish. Sprinkle chicken thighs with salt and black pepper and arrange over rice. Cover chicken thighs with reserved 1/2 cup soup mixture. Sprinkle the top with Parmesan cheese.

Bake in the preheated oven until 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 near the 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.

Nutrition Facts (per serving)