I have made this casserole so many times.
Jeff and I were first served a version of it many years ago at dinner with our long-time friends, Joe and Cindy.
Joe's version, using bone-in thighs, accompanied by steamed broccoli and twice-baked potatoes, was a lot more elegant than my family-style casserole and rice.
So, you always have the option to glam it up for a dinner party if you like!
The original recipe is "Chicken Divan" from The Buffalo Bill Historical Center's cookbook, The Great Entertainer.
I usually prefer to cook from scratch, but the condensed cream of chicken soup called for in the recipe adds so much flavor.
Aside from leaving the curry power on the side, I didn't want to mess with this recipe -- it's tasty as is!