How to Make a Curry Chicken Casserole Recipe

If you're in the mood for something creamy and filling for dinner, make this curry chicken casserole recipe. Customize the chicken casserole recipe by tinkering with the amount of sour cream and curry powder to determine its richness and heat.

Things You'll Need

• 1 cup diced onion
• 1 cup diced celery
• 2 tablespoons butter
• 1 package long grain and wild rice
• 2-3 cups cooked chicken
• 1 can cream of mushroom soup
• 1 pint sour cream
• 2-4 teaspoons curry powder
• Non-stick cooking spray
• Large skillet
• Sauce pot
• Baking dish
• Oven

Instructions

1. Start the curry chicken casserole recipe by sautéing the diced white onion and celery in two tablespoons of butter. Let the vegetables cook until they've softened to the desired texture for the chicken casserole recipe.

2. Cook the long grain and wild rice (like Uncle Ben's quick cook formula) in a separate sauce pan, following the instructions on the package. While you're keeping an eye on the vegetable and rice, chop the cooked chicken for the chicken casserole recipe into small chunks.

3. Create the mixture for the chicken casserole recipe once the rice and vegetables have finished cooking. Pour the cooked rice into the skillet containing the vegetables. Also add the cooked chicken to the mixture.

4. Stir in the can of mushroom soup (do not dilute it) and the sour cream (you can add any amount up to a pint-the more you add, the richer and thicker the casserole will be). Also stir in the desired amount of curry powder. The chicken casserole recipe has enough salt from the packaged rice, but you can add more salt and pepper to taste.

5. Spray a nine by nine inch baking dish with non-stick cooking spray to make it easier to clean. Pour the chicken and rice mixture into the dish and smooth it so it will heat evenly.

6. Bake the casserole in a 350-degree oven for 45 minutes to an hour, until the casserole is bubbling and the top looks "toasted" and crusty. This chicken casserole recipe serves four.