Curried Chicken with Wild Rice Casserole

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.

2. 2

   Melt butter in a large saucepan over medium heat. Cook and stir the onion and celery in the hot butter until the onion is slightly tender, about 3 minutes. Stir in the mushrooms and cook for 1 more minute, stirring often. Mix in the water and rice mix; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.

3. 3

   In a large bowl, mix the condensed soup, sour cream, and curry powder until well combined. Stir about 1 1/2 cups of the soup mixture into the rice and set aside 1/2 cup of the soup mixture for later.

4. 4

   Spread the rice mixture in the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper and arrange them over the rice. Cover the chicken thighs with the reserved 1/2 cup soup mixture. Sprinkle Parmesan cheese over the top.

5. 5

   Bake in the preheated oven until the 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 register 165 degrees F (74 degrees C).

• Calories 657.41 kcal High
• Protein 28.58 g Good Source
• Carbs 17.57 g Moderate
• Total Fat 49.98 g High
• Saturated Fat 23.15 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 215.32 mg High
• Sodium 801.04 mg High
• Fiber 2.89 g Moderate
• Sugar 7.17 g Moderate
• Added Sugar 3.73 g Moderate
• Calcium 156.08 mg Moderate
• Iron 1.64 mg Low Source
• Potassium 408.93 mg Low Source
• Vitamin A 6.62 mcg_rae Low Source
• Vitamin C 0.95 mg Low Source
• Vitamin D 0.15 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅