Ingredients
-
2
-
1
-
1
-
2
-
1
-
1 1/2
-
1/2
-
1/4
-
1/4
-
2
-
1/2
-
2
-
1
-
1
-
1
Directions
Chicken Casserole D’iberville, This recipe, from Charlotte Skelton’s book Absolutely a la Carte, is named after a community north of Biloxi , This recipe, from Charlotte Skelton’s book Absolutely a la Carte, is named after a community north of Biloxi
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Steps
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1
Done
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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
Done
|
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
Done
|
Skin, Bone, and Coarsely Chop or Shred Chicken. |
|
4
Done
|
Melt 1/2 Cup Butter in a Large Dutch Oven Over Medium Heat; Add Mushrooms and Green Onions, and Saut 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
Done
|
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
Done
|
Bake, Covered, at 350 For 20 to 30 Minutes. Uncover and Bake 5 to 10 More Minutes or Until Bubbly. |
|
7
Done
|
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.). |
