So incredibly delicious. Amazing leftovers the next day too. You can make ahead of time, even freeze, and then bake whenever.
Chop up the onion and celery and add them to a large stock pot. Rinse the chicken breasts and add them into the pot. Fill the pot with enough water to cover the chicken and vegatables. Add the currie powder and bring to a boil. Cook the chicken for 20 minutes and remove from heat. Drain the broth from the chicken and vegetables in a separate pot or bowl and set aside. Let the chicken cool and shred the chicken into bite size pieces. While the chicken is cooling - prepare the two boxes of rice according to the directions on the box (doubling the ingredients of course). Instead of using just water, use 2 1/4 water and 2 1/4 of the reserved chicken broth to cook the rice.
Preheat the oven to 350 degrees.
Once the rice is cooked and the chicken is shredded into pieces, add the chicken, veggies, rice, one cup of sour cream and one can of the mushroom soup into the stock pot. Mix together until blended. Pour the mixture into a 9x13 inch pan and bake uncovered for one hour.
Once the mixture is poured into the 9x13 pan, this is the point where you can cover it and save it for a later time or freeze it for another day. Sometimes I make two full batches and put one full batch into two 8x8 pans and give them as a dinner for family or friends with the instruction to just bake at 350 for one hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (533g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 95 (21%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 118.7mg||37 %|
|Sodium 1552.4mg||54 %|
|Potassium 601.3mg||16 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 37g|
|Protein 47g||67 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 445
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