Chicken Casserole D'Iberville Recipe

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Chicken Casserole D'Iberville
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Ingredients
20
Count
Nutrition
3919
Calories
Total time
130
Minutes
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Ingredients:

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.)
  8. To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once.
  9. To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.
  10. Kitchen Express: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens. Use 1 cup dry sherry and 3 1/4 cups (26 ounces) canned chicken broth to cook rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3919.02 Kcal (16408 kJ)
Calories from fat 2559.82 Kcal
% Daily Value*
Total Fat 284.42g 438%
Cholesterol 1192.26mg 397%
Sodium 4557.98mg 190%
Potassium 2844.51mg 61%
Total Carbs 77.92g 26%
Sugars 12.32g 49%
Dietary Fiber 10.62g 42%
Protein 176.93g 354%
Vitamin C 51mg 85%
Vitamin A 1.7mg 57%
Iron 11.8mg 66%
Calcium 363.8mg 36%
Amount Per 100 g
Calories 189.3 Kcal (793 kJ)
Calories from fat 123.65 Kcal
% Daily Value*
Total Fat 13.74g 438%
Cholesterol 57.59mg 397%
Sodium 220.17mg 190%
Potassium 137.4mg 61%
Total Carbs 3.76g 26%
Sugars 0.6g 49%
Dietary Fiber 0.51g 42%
Protein 8.55g 354%
Vitamin C 2.5mg 85%
Vitamin A 0.1mg 57%
Iron 0.6mg 66%
Calcium 17.6mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 101.3
    Points
  • 97
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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