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Curry Chicken Casserole

Total Time

Prep: 1 hour Bake: 45 min.


100 servings

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


  • 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


  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.

Nutrition Facts

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

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