Chicken Casserole D'iberville |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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This recipe, from Charlotte Skelton's book Absolutely a la Carte, is named after a community north of Biloxi. Ingredients:
2 (3 lb) whole chickens |
1 cup water |
1 cup dry sherry |
2 celery ribs |
1 onion, quartered |
1 1/2 teaspoons salt |
1/2 teaspoon curry powder |
1/4 teaspoon ground pepper |
1/4 teaspoon poultry seasoning |
2 (6 ounce) packages long-grain and wild rice mix |
1/2 cup butter or 1/2 cup margarine |
2 (8 ounce) packages sliced mushrooms |
1 bunch green onion, chopped (about 1 cup) |
1 (8 ounce) carton sour cream |
1 (10 3/4 ounce) can cream of mushroom soup |
1 1/2 cups round buttery crackers, crushed (1 sleeve = about 1 1/2 cups) |
1 (6 ounce) can french-fried onions, crushed |
1/4 cup butter or 1/4 cup margarine, melted |
1/4 teaspoon paprika |
1/8 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 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.).
3. Skin, bone, and coarsely chop or shred chicken.
4. Melt 1/2 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 1/2- x 3 1/2- 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 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.
6. Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.
7. To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.).
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