Prep Time
30 Mins
Cook Time
1 Hour 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.

How to Make It

Step 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.

Step 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.)

Step 3

Skin, bone, and coarsely chop or shred chicken.

Step 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.

Step 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.

Step 6

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

Step 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.)

Step 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.

Step 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.

Step 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

Ratings & Reviews

SouthernJane's Review

BeckyWilson
August 09, 2013
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.

KedNorthC's Review

heartlandmom
July 28, 2014
N/A

greenmitch's Review

KellyWilliams
November 05, 2013
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!

tillerz's Review

KedNorthC
September 10, 2013
N/A

curlyfry95's Review

MaggieJ
July 28, 2013
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.

AmyNJames's Review

curlyfry95
April 01, 2013
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!

MaggieJ's Review

sccook
November 23, 2011
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.

CookinginTN's Review

AmyNJames
November 04, 2010
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.

sarahdraper08's Review

Milo01
July 19, 2010
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!

Milo01's Review

brendayaya1
July 18, 2010
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.