Curry Chicken Casserole

• 13 large onions, diced
• 4 medium bunches celery, sliced
• 6 cans (8 ounces each) mushroom stems and pieces, drained
• 2 cups butter, cubed
• 9 packages (4 ounces each) long grain and wild rice mix
• 13-1/2 cups water
• 12 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
• 13 cups sour cream
• 1/4 cup curry powder
• 72 cups cubed cooked chicken (36 pounds boneless skinless chicken breasts)
• 1 can (8 ounces) grated Parmesan cheese

1. In several large saucepans over medium heat, saute the onions, celery and mushrooms in butter until tender. Stir in rice with contents of seasoning packets and water; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
2. Stir in the soup, sour cream and curry powder. Fold in chicken. Spoon into nine greased 13-in. x 9-in. baking dishes. Sprinkle with cheese.
3. Bake, uncovered, at 350u0b0 for 45-60 minutes or until bubbly.

onions, bunches celery, mushroom stems, butter, long grain, water, condensed golden mushroom soup, sour cream, curry powder, chicken, parmesan cheese

Taken from www.tasteofhome.com/recipes/curry-chicken-casserole/ (may not work)