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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
TOTAL TIME: Prep: 1 hour Bake: 45 min. YIELD:100 servings

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

  • 1. In several large saucepans over medium heat, saute the 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.
  • 2. Stir in the soup, sour cream and curry powder. Fold in chicken. Spoon into nine greased 13-in. x 9-in. baking dishes. Sprinkle with cheese.
  • 3. Bake, uncovered, at 350° for 45-60 minutes or until bubbly. Yield: 100 servings.

Nutritional 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.