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Chicken Casserole D'Iberville
This recipe, from Charlotte Skelton's book Absolutely a la Carte, is named after a community north of Biloxi.
Ingredients
- 2whole chickens
- 1 cupwater
- 1 cupdry sherry
- 2celery stalks
- 1onion, quartered
- 1 ½ teaspoonssalt
- 5 teaspoon curry powder
- 25 teaspoon pepper
- 25 teaspoon poultry seasoning
- 2packages long-grain and wild rice mix
- 5 cup butter or margarine
- 2packages sliced mushrooms
- 1 bunchgreen onions, chopped (about 1 cup)
- 1carton sour cream
- 1can cream of mushroom soup
- 1sleeve round buttery crackers, crushed (about 1 ½ cups)
- 1can french-fried onions, crushed
- 25 cup butter or margarine, melted
- 25 teaspoon paprika
- 125 teaspoon garlic powder
Directions
- 1
Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids.
- 2
Cook rice according to package directions, substituting 4 ¼ cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 ¼ cups, if necessary.)
- 3
Skin, bone, and coarsely chop or shred chicken.
- 4
Melt ½ cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 ½- x 3 ½- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish.
- 5
Stir together crushed crackers and fried onions. Stir in ¼ cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.
- 6
Bake, covered, at 350°F for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.