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Curry Chicken Casserole

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.
  • Makes
    100 servings


  • 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


  • 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.
  • 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.
  • 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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