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.
Chicken Casserole D'Iberville
Comments and Reviews 1-10 of 15
KellyWilliams Posted: 03/03/10
sccook Posted: 03/27/09
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
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
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
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
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
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
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
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
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
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
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
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
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
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!