The Best Chicken Casserole

"This is the best chicken casserole I ever made. My mother-in-law gave me the recipe. It's easy to make and allows for plenty of leftovers."
 
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Ready In:
1hr 15mins
Ingredients:
18
Serves:
12-16
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ingredients

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directions

  • Pick off all the chicken in shredded pieces and set aside for later.
  • In a small bowl, combine the celery salt, curry powder, pepper, poultry seasoning, and onion powder. Set aside for later.
  • Cook rice according to package but substitute dry sherry and chicken broth for the water and olive oil. Add ingredients from step 2 when adding rice.
  • Melt 1/2 cup butter in a large pot over medium heat. Add mushrooms and scallions and saute for 10 minutes or until tender.
  • Stir in rice, chicken, sour cream, and soup. Spoon mixture evenly into 2 8x8 casserole dishes.
  • In a medium bowl, stir together crushed crackers, fried onions, 1/4 cup melted butter, paprika, and garlic powder.
  • Sprinkle top of casserole evenly with cracker mixture.
  • Bake covered at 350 degrees for 30 minutes then uncover and bake for 5 to 10 minutes more.

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Reviews

  1. Followed the recipe and it tasted like chicken salad. I did not like it because I felt sick after eating it. It was extremely unhealthy and wasn't tasty. Sorry. I will not make this again.
     
  2. The whole family loved this recipe. It is easy to make and very favorful.
     
  3. I used cooked cubed chicken and orzo, a durum wheat semolina pasta, looks like big grains of rice (Davinci brand)16 ozs. cooked 8 minutes only.Some of my family will not eat rice and of course I love it! Made ahead and refrigerated, then cooked 10 more minutes covered. Delicious! I also used canned mushroom stems and pieces, drained.It is very easy to prepare but looks complicated. So go for it, a pleaser!
     
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