ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Casserole D'Iberville

Prep time 30 mins
Cook time 1 hr, 40 mins
Bake time 40 mins
Yield Makes 12 to 16 servings
This recipe, from Charlotte Skelton's book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below.

Ingredients

  • 2 (3-pound) whole chickens
  • 1 cup water
  • 1 cup dry sherry
  • 2 celery stalks
  • 1 onion, quartered
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 2 (6-ounce) packages long-grain and wild rice mix
  • 1/2 cup butter or margarine
  • 2 (8-ounce) packages sliced mushrooms
  • 1 bunch green onions, chopped (about 1 cup)
  • 1 (8-ounce) carton sour cream
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
  • 1 (6-ounce) can French-fried onions, crushed
  • 1/4 cup butter or margarine, melted
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder

How to Make It

  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.

Absolutely a la Carte