CHICKEN & RICE CURRY

I thought I didn't particularly like curry---was I EVER WRONG. Perhaps I just hadn't had it in the right dish----whatever---this dish is delish!

6 chicken thighs

1/4 c. butter

1 chopped onion (in a hurry-you can buy it frozen-don't like as much but it will do)

3 chopped celery sticks

2-3 garlic pods

1 long grain & wild rice mix

1 1/2 c. water or chicken stock

1 golden mushroom soup

1 c. sour cream

1 T. curry

Parmesan cheese

Preheat Oven 350 deg.

Spray at least 9x9 dish with cooking spray--you could probably use a little larger dish-you will note it was overflowing

Melt 1/4 c butter in large skillet or pan

Sautee 1 chopped onion & 3 chopped celery stalks until tender

The recipe didn't call for it, but I added 2-3 pods garlic---HEY IF YOU ARE SAUTEING WHY NOT.

Cook garlic 2-3 minutes--it should smell cooked

Mix in 1 box long grain & wild rice mix

1 1/2 c. water---I used chicken stock

Bring to boil and then simmer until rice is tender--look on rice mix and see the time.

NOTE--I added a little more stock as the rice was not done but the liquid was drying out

While this cooks---mix 1 can golden mushroom soup

1 c. sour cream

1 T. curry powder (I used a heaping palm full)

Once the rice is done, mix in all but 1/2 c. of the soup mixture

Spread rice in the prepared dish

Place 6 chicken thighs that you have sprinkled with salt/pepper/creole seasoning on rice ( I used deboned-free range thighs, but use whatever you prefer--thighs give a NICE moist flavor)

Brush 1/2 c. soup mixture on chicken

Cook until chicken is done about 40-45 minutes

If you are using bone end chicken---meat thermometer should say 165 deg)

Put grated Parmesan cheese on top the last 5 minutes (I omitted this-quite by accident)

REALLY REALLY GOOD!