|
Chicken Wild Rice Casserole
|
|
|
|
2
|
|
(3 pound each) whole chickens
|
|
1
|
cup
|
water
|
|
1
|
cup
|
dry sherry
|
|
2
|
|
celery stalks
|
|
1
|
|
onion, quartered
|
|
1 1/2
|
tsp
|
salt
|
|
1/2
|
tsp
|
curry powder
|
|
1/4
|
tsp
|
pepper
|
|
1/4
|
tsp
|
poultry seasoning
|
|
2
|
pkgs
|
(6 oz. each) Uncle Ben's Original Recipe, w/23 Herbs & Seasonings, Long grain and wild rice mix
|
|
|
3
|
Tbsp
|
butter
|
|
2
|
pkgs
|
(8 oz. each) sliced mushrooms
|
|
1
|
bunch
|
green onions (about 1 cup), chopped
|
|
1
|
carton
|
(8 oz.) sour cream
|
|
1
|
can
|
(10 1/2 oz.) cream of mushroom soup (Healthy Request)
|
|
1
|
sleeve
|
round buttery crackers (about 1 1/2 cups), crushed
|
|
1
|
can
|
(6 oz.) French-fried onions, crushed
|
|
3
|
Tbsp
|
butter, melted
|
|
1/4
|
tsp
|
paprika
|
|
1/8
|
tsp
|
garlic powder
|
|
|
|
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.
|
|
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).
|
|
3
|
SKIN, bone, and coarsely chop or shred chicken.
|
|
4
|
MELT 3 Tbsp 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") mini-loaf pans, 3 (8" or 9") square baking dishes, or 1 (4 quart or 15 x 10") casserole dish.
|
|
5
|
STIR together crushed crackers and fried onions. Stir in 3 Tbsp melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.
|
|
6
|
BAKE, covered, at 350° for 20-30 minutes. Uncover and bake 5-10 more minutes or until bubbly.
|
|
|
Source
Source: Southern Living - August 2004
|
|
Author Notes
This recipe was originally named "Chicken Casserole D'Iberville" from Southern Living Magazine, but we elected to rename it since D'Iberville, a community north of Bilox, tells us nothing about what kind of casserole this is.
|