Curry Chicken Casserole Recipe

Publisher Photo

Curry Chicken Casserole Recipe

Be the first to add a review
MAKES:
100 servings
TOTAL TIME:
Prep: 1 hour Bake: 45 min.
MAKES:
100 servings
TOTAL TIME:
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 or margarine
  • 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. Add soup, sour cream and curry powder; mix well. 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.
Originally published as Curry Chicken Casserole in Taste of Home December/January 2000, p54

Nutritional Facts

1 cup: 315 calories, 17g fat (8g saturated fat), 122mg cholesterol, 254mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 32g protein.

Popular Videos

  • 13 large onions, diced
  • 4 medium bunches celery, sliced
  • 6 cans (8 ounces each) mushroom stems and pieces, drained
  • 2 cups butter or margarine
  • 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
  1. 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. Add soup, sour cream and curry powder; mix well. 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.
Originally published as Curry Chicken Casserole in Taste of Home December/January 2000, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCurry Chicken Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review