Chicken Casserole D’Iberville

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 ¼ cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 ¼ cups, if necessary.)

3. Skin, bone, and coarsely chop or shred chicken.

4. Melt ½ 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 ½- x 3 ½- 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. Stir together crushed crackers and fried onions. Stir in ¼ cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.

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

Tips

Make It 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.)

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.

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.

Kitchen Express:

Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens. Use 1 cup dry sherry and 3 ¼ cups (26 ounces) canned chicken broth to cook rice.