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!
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.
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.
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!
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.
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.
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!
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.
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!
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.
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.
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!
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.
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!
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.
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.
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!
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!