Cook rice according to package directions, using
sherry and chicken broth.
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.
Stir together crushed crackers and fried onions.
Stir in 1/4 cup melted butter, paprika, and garlic
powder. Sprinkle casserole evenly with cracker
mixture.
Bake, covered, at 350° for 20 to 30 minutes.
Uncover and bake 5 to 10 more minutes or until
bubbly.
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.)
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.
Originally Submitted
6/5/2010
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