Chicken, Curry, & Rice Casserole

*This recipe is from my Grammie, and my mom used to make it all the time when we were growing up. I have made it for Husband many times, and each time he says how good it is and asks why we don't have it more often. That's what I like to hear!!

This is an easy recipe to make, is pretty healthy, a definite crowd-pleaser, and freezes/reheats very well -- just add the cheese after you thaw it. (Since there are only two of us, I like to make the full recipe and then freeze servings of it so we can have it for lunches and dinners later. My mom would make it, freeze it, and take it on vacation if we were staying in a place where we had a kitchen/were going to be cooking.)

We top it with Tabasco Sauce, taco sauce, or salsa for an extra "kick." SO good :)

3 C. cooked chicken
1 C. chopped celery
1 C. chopped onion
1 C. uncooked long grain rice (Uncle Ben's) --
if you use 'minute rice,' use 2 cups (1 cup won't
absorb the liquid enough and it will be runny.)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of water
2 T. soy sauce
1/2 t. curry powder
grated chedar cheese for the top

1. Cut or shred the chicken into bite-sized pieces


2. Chop the celery & onion (you can see my chopper here, it is one of the kitchen tools I use almost every day -- it is either on the counter or in the dishwasher! Got mine at Williams-Sonoma as a wedding gift.)



3. Mix your liquids

and dry ingredients together separately,
then add the liquids to the dry ingredients.

4. Pour into a 9x13 pan, and cover with foil.

5. Bake at 350 degrees for approx. 1 hour covered, then remove foil and put grated cheese on, bake 'til melted (usually 5-10 minutes -- keep an eye on it.)

Dinner's ready! Enjoy ~ Newlywed Chefette