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Curry Chicken Casserole Recipe

When I've invited a crowd over for the holidays, this is the recipe I reach for. It's a rich, meaty dish that makes plenty and satisfies one and all.—Julia Garnett, Virginia Beach, Virginia

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100 Servings
Prep: 1 hour Bake: 45 min.

Ingredients

13 large onions, diced
4 medium bunches celery, sliced
6 cans (8 ounces each) mushroom stems and pieces, drained
2 cups butter, cubed
9 packages (4 ounces each) long grain and wild rice mix
13-1/2 cups water
12 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
13 cups sour cream
1/4 cup curry powder
72 cups cubed cooked chicken (36 pounds boneless skinless chicken breasts)
1 can (8 ounces) grated Parmesan cheese

Directions

In several large saucepans or Dutch ovens over medium heat, saute onions, celery and mushrooms in butter until tender. Stir in rice with contents of seasoning packets and water; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Stir in soup, sour cream and curry powder. Fold in chicken.
Spoon into nine greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Bake, uncovered, at 350° for 45-60 minutes or until bubbly. Yield: 100 servings.

Nutrition Facts: 1 serving (1 cup) equals 315 calories, 17 g fat (8 g saturated fat), 122 mg cholesterol, 254 mg sodium, 5 g carbohydrate, 1 g fiber, 32 g protein.

Curry Chicken Casserole published in Taste of Home December/January 2000, p54