Name: Curry Chicken and Rice
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Butter - ¼ cup; Onion, chopped - 1; Celery, chopped - 3 stalks; Sliced mushrooms, drained - 1 (4 ounce) can; Long grain and wild rice mix - 1 (6 ounce) package; Water - 1 ½ cups; Condensed golden mushroom soup - 1 (10.75 ounce) can; Sour cream - 1 cup; Curry powder - 1 tablespoon; Bone-in chicken thighs, skin removed - 4; Salt and ground black pepper to taste - 4; Grated Parmesan cheese - ¼ cup

Ingredients for - Curry Chicken and Rice

1. Butter ¼ cup

2. Onion, chopped 1

3. Celery, chopped 3 stalks

4. Sliced mushrooms, drained 1 (4 ounce) can

5. Long grain and wild rice mix 1 (6 ounce) package

6. Water 1 ½ cups

7. Condensed golden mushroom soup 1 (10.75 ounce) can

8. Sour cream 1 cup

9. Curry powder 1 tablespoon

10. Bone-in chicken thighs, skin removed 4

11. Salt and ground black pepper to taste 4

12. Grated Parmesan cheese ¼ cup

How to cook deliciously - Curry Chicken and Rice

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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).