Curry Chicken and Rice

Ingredients

• 0.25 cup butter
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 (4 ounce) can sliced mushrooms, drained
• 1.5 cups water
• 1 (6 ounce) package long grain and wild rice mix
• 1 (10.75 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
• 0.25 cup grated Parmesan cheese

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
2. 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.
3. 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.
4. 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.
5. 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).