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This is my mom's version of a popular RETRO '60s family favorite, that I think every "Baby Boomer's" mother made ~ creamy CHICKEN MUSHROOM & RICE CASSEROLE ~ but you can easily substitute CELERY, if your family doesn't like mushrooms.
Creamy Curry Mushroom Chicken & Rice Bake
3-4 boneless skinless chicken breasts
1 can Cream of Mushroom Soup (I use fat-free) ~ or Cream of Celery soup
1-1/2 cups water…………………………...............2 tsp. curry powder (can substitute 1 tsp. sage)
1 cup regular white rice uncooked …………....1 TB fresh parsley, chopped
1 package onion soup mix………………………....1 8-oz. box fresh mushrooms, sliced
(can substitute 4-5 stalks of CELERY for the mushrooms ~ see preparation note below)
Salt & pepper, to taste
***
Preheat oven to 350. Spray 9×13” pan with cooking spray.
Combine cream of mushroom soup, water, rice, curry powder & onion soup mix in a medium bowl & whisk together. Spread about 1/4 cup in the bottom of the pan and put the chicken breasts on top. Lightly season with salt and pepper (NOTE: I usually salt everything, but there's enough salt in both soups, that you probably will just need to add some extra pepper and no extra salt)
Stir the mushrooms into the soup mixture and spread it all over the chicken breasts. Sprinkle the parsley on top. Cover with foil and bake about 1 hour and 15 minutes, or until the rice is tender.
Creamy Curry Mushroom Chicken & Rice Bake
3-4 boneless skinless chicken breasts
1 can Cream of Mushroom Soup (I use fat-free) ~ or Cream of Celery soup
1-1/2 cups water…………………………...............2 tsp. curry powder (can substitute 1 tsp. sage)
1 cup regular white rice uncooked …………....1 TB fresh parsley, chopped
1 package onion soup mix………………………....1 8-oz. box fresh mushrooms, sliced
(can substitute 4-5 stalks of CELERY for the mushrooms ~ see preparation note below)
Salt & pepper, to taste
***
Preheat oven to 350. Spray 9×13” pan with cooking spray.
Combine cream of mushroom soup, water, rice, curry powder & onion soup mix in a medium bowl & whisk together. Spread about 1/4 cup in the bottom of the pan and put the chicken breasts on top. Lightly season with salt and pepper (NOTE: I usually salt everything, but there's enough salt in both soups, that you probably will just need to add some extra pepper and no extra salt)
Stir the mushrooms into the soup mixture and spread it all over the chicken breasts. Sprinkle the parsley on top. Cover with foil and bake about 1 hour and 15 minutes, or until the rice is tender.
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