Chicken Casserole D'Iberville

  • KellyWilliams Posted: 03/03/10
    Worthy of a Special Occasion

    This is a family favorite that I've been making for a couple of years now. I also make it for all my friends when they have babies since you can freeze it or eat it right away. I have only cooked the chicken per the recipe once and it was not a good use of time. I prefer to use leftover chicken of some sort - usually from a 7-8lb chicken that I've roasted for one dinner, sometimes just chicken breasts, etc. This speeds things up a lot. Overall, such a good, flavorful, comforting meal that it's worth the prep time.

  • sccook Posted: 03/27/09
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    This was really good and freezes well. It does take a little extra time to make, but it makes 3 8x8 pans, so it was worth it. Love the fried onion and cracker topping! Served with salad and steamed asparagus.

  • CookinginTN Posted: 11/04/10
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    To answer Diane's question, yes, the 1 cup measurements for water and sherry are correct. The chicken releases some juices (and you probably get some water from condensation) so you end up with more liquid than 2 cups. I had about 3 1/4 cups of the broth when the roasts were done cooking.

  • Sarah42 Posted: 01/07/09
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    I made this for a potluck, although I usually spurn mushroom soup as an ingredient. Made it with a package of frozen (thawed) breasts and one of thighs and cooked breasts until only just done. Lots of trouble, but yummy, and we will have a couple more dinners (for 2) too. Folks, please don't review recipes you haven't tried!

  • ScarlettP Posted: 01/22/09
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    I love this recipe too! It does take a while to make, but the combination of ingredients makes it unusual and special. I used as many shortcuts as possible to make this quicker. I keep cooked shredded chicken frozen and homemade broth in containers all the time, as well as frozen chopped celery, onion, peppers, etc. I combine those rather than starting from scratch. It is so nice to have all the extra to freeze for later too!

  • BeckyWilson Posted: 01/10/10
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    This is one of my and my husband's favorite casseroles. I agree with most reviewers that it takes quite a bit of time unless you short-cut it with rotisserie chicken, etc. I usually try to make it on a Sunday afternoon so that I have plenty of time and don't have to pay the extra for the rotisserie chickens!

  • MARYKB Posted: 11/01/09
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    This is a wonderful dish and a keeper. It would be lovely for a luncheon or a family dinner. It has a wonderful flavor. I used a deli chicken to save some time. I will definitely make it again.

  • brendayaya1 Posted: 11/04/09
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    I'm a little surprised to see so many people mentioning that this recipe takes a lot of time. It seems pretty much like a standard casserole recipe to me with an average amount of time needed to prepare. It's tasty and filling, both essential qualities for comfort food!

  • Dianehou Posted: 01/13/10
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    This sounds like a great recipe. I do have a question though - it says to add water to the reserve stock to make 4 1/4 c if necessary. I'm wondering, if you only use 1 cup of water and 1 cup of wine to begin with, how would you not have to add 2 1/4 cups of water to equal 4 1/4? I just want to make sure that the original 1 c water and 1 c wine are accurate measures. It seems like a very little amount of liquid to cook the chickens in. And it does seem like a lot of work so I want to be sure I'm doing it right.

  • heartlandmom Posted: 12/06/09
    Worthy of a Special Occasion

    This was the only chicken-rice casserole that, in my opinion, has any flavor. Most are bland, this one has a really nice and unusual flavor, probably thanks to the topping. I made it to send after a death in a family, and months later they are still asking me for the recipe.

  • Milo01 Posted: 07/18/10
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    I love this dish. I have not made the full amount of this recipe because I don't have a large enough freezer. It's a great chicken and rice recipe.

  • Noogabelle Posted: 04/08/10
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    I made this for a supper club dinner and everyone really enjoyed it. It does take a good bit of time to prepare but I think it is well worth the effort. I substituted 4 large, bone in, skin on chicken breasts for the whole chickens and it worked just fine. I also put the unbaked casserole in the fridge overnight. Otherwise I followed the recipe exactly and it turned out to be one the most flavorful casseroles I've ever made!

  • sarahdraper08 Posted: 07/19/10
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    Easy to make; excellent flavor. Crunchy topping is awesome. Even my picky husband liked it. I also brought this dish to a friend to welcome her new baby home. I will definitely make this again!

  • MaggieJ Posted: 11/23/11
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    Fantastic!!! This was truly delicious. My husband does not like chicken and rice casseroles, but he was really impressed with this dish. We will definitely add this as a staple dish in our house.

  • AmyNJames Posted: 04/01/13
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    I found myself disappointed with this recipe. It took almost 4 hours to make from start to finish. The fat and salt content in the recipe is incredibly high. Because of this, I expected lots of flavor, but it ended up just OK. My son, who is a "keep it simple" eater, was the only person in my family that wanted me to make this again. This recipe does make a ton of food!

  • curlyfry95 Posted: 07/28/13
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    Yum! I've made this a few times, and each time only made half of it. I use one chopped rotisserie chicken, which makes it super easy. I add chopped onion and celery and saute them with the mushrooms and green onions. Everyone is right about the topping--just plain crunchy goodness--comfort food at its tastiest! Also, fyi: you can make this with less than half the butter that the recipe calls for and light sour cream and it's still delicious.

  • greenmitch Posted: 11/05/13
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    I really like this recipe. It took a bit of time and I used one 6-lb chicken instead of 2 smaller ones. I think next time I might make the chicken ahead of time and then assemble the dish on a separate day. Or, I could use rotisserie chicken. Topping is great!

  • SouthernJane Posted: 08/09/13
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    This was a lot of work, but worth every minute and I will make it again. It was a little soupy when first prepared, but like most casseroles it firmed up and tasted even better the next day. Unfortunately, I'm not the type to put a couple of hours into preparing something and then waiting a day to eat it! Fortunately, this makes a lot, so there was plenty left for the next day and the freezer, and it reheats beautifully. The only changes I made were to substitute chicken broth for the water in the cooking liquid and used it to poach boneless, skinless chicken thighs (about 3 pounds) which stays moister than breasts (plus we like dark meat). I also doubled the green onions because we like them, too. Since this spends some time in the oven, I was also careful not to overcook the chicken or mushroom-onion mixture. This was perfect with a Caesar salad, crusty rolls and a nice Chardonnay.

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