Chicken Casserole D'Iberville

Name: Chicken Casserole D'Iberville
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters butter or margarine, melted; 118 milliliters butter or margarine; 355 milliliters sleeve round buttery crackers, crushed (about; 2 celery stalks; 3 kilograms whole chickens; 227 grams carton sour cream; 305 grams cream of mushroom soup; 1 teaspoons curry powder; 237 milliliters dry sherry; 170 grams French-fried onions, crushed; 0 teaspoons garlic powder; 237 milliliters bunch green onions, chopped (about; 454 grams packages sliced mushrooms; 1 onion, quartered; 0 teaspoons paprika; 0 teaspoons pepper; 0 teaspoons poultry seasoning; 340 grams packages long-grain and wild rice mix; 2 teaspoons salt; 237 milliliters water

Chicken Casserole D'Iberville might be just the main course you are searching for. Watching your figure? This דל פחמימות, recipe has 621 calories, 34g of protein, and 47g of fat per serving. This recipe serves 16. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. If you have green onions, rice mix, salt, and a few other ingredients on hand, you can make it. To use up the buttery round crackers you could follow this main course with the Ritz Cookies as a dessert. From preparation to the plate, this recipe takes around 2 hours and 10 minutes.

Instructions

Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done.

Ingredients you will need

Whole Chicken

Equipment you will use

Dutch Oven

Remove chicken, reserving broth in Dutch oven.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Dutch Oven

Let chicken cool.

Ingredients you will need

Whole Chicken

Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids.

Ingredients you will need

Broth

Equipment you will use

Measuring Cup

Sieve

Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (

Ingredients you will need

Chicken Broth

Butter

Water

Rice

Add water to broth to equal 4 1/4 cups, if necessary.)

Ingredients you will need

Broth

Water

Skin, bone, and coarsely chop or shred chicken.

Ingredients you will need

Whole Chicken

Bone

Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and saut 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.

Ingredients you will need

Green Onions

Sour Cream

Mushrooms

Whole Chicken

Butter

Rice

Soup

Equipment you will use

Casserole Dish

Dutch Oven

Loaf Pan

Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder.

Ingredients you will need

Garlic Powder

Fried Onions

Crackers

Paprika

Butter

Sprinkle casserole evenly with cracker mixture.

Ingredients you will need

Crackers

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

Equipment you will use

Oven

To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator.

Equipment you will use

Aluminum Foil

Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)

Equipment you will use

Oven

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.

Equipment you will use

Microwave

Wax Paper

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.

Equipment you will use

Microwave

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.

Ingredients you will need

Canned Chicken