Recipes Meat and Poultry Chicken Chicken Thigh Recipes Curry Chicken and Rice 4.4 (19) 17 Reviews 6 Photos I found this recipe and it sounded so good, but it served 100! I tweaked it to serve 4 and used ingredients we liked, and the results were great. I've got permission to make it again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also. Submitted by gubby420 Updated on February 10, 2025 Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 30 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ¼ cup butter 1 onion, chopped 3 stalks celery, chopped 1 (4 ounce) can sliced mushrooms, drained 1 ½ cups water 1 (6 ounce) package long grain and wild rice mix 1 (10.5 ounce) can condensed golden mushroom soup 1 cup sour cream 1 tablespoon curry powder 4 bone-in chicken thighs, skin removed salt and ground black pepper to taste ¼ cup grated Parmesan cheese Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Melt butter in a large saucepan over medium heat. Cook and stir onion and celery in hot butter until onion is slightly tender, about 3 minutes. Stir in mushrooms and cook for 1 more minute, stirring often. Mix in water and rice mix; bring to a boil, cover, and simmer until rice is tender, about 15 minutes. Mix together condensed soup, sour cream, and curry powder in a large bowl until well combined. Stir about 1 1/2 cups soup mixture into rice and reserve 1/2 cup soup mixture for later. Spread rice mixture into the bottom of the prepared baking dish. Sprinkle chicken thighs with salt and black pepper and arrange over rice. Cover chicken thighs with reserved 1/2 cup soup mixture. Sprinkle the top with Parmesan cheese. Bake in the preheated oven until chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh near the bone should read 165 degrees F (74 degrees C). Cook's Note Although a browned top is desired, if the top is getting too brown, cover loosely with aluminum foil during cooking. I Made It Print 54 home cooks made it! Nutrition Facts (per serving) 755 Calories 53g Fat 26g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 755 % Daily Value * Total Fat 53g 68% Saturated Fat 23g 113% Cholesterol 284mg 95% Sodium 1244mg 54% Total Carbohydrate 26g 10% Dietary Fiber 3g 10% Total Sugars 9g Protein 48g 95% Vitamin C 4mg 4% Calcium 269mg 21% Iron 3mg 15% Potassium 861mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.