Chicken Casserole D'Iberville

Chicken Casserole D'Iberville

from southernliving.com
Entree
170 min
12 servings

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. 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. 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. 3

    Skin, bone, and coarsely chop or shred chicken.

  4. 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. 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. 6

    Bake, covered, at 350°F for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.