The Best Chicken Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 2 (1814.36 g) roasted deli chicken
- 236.59 ml dry sherry
- 768.91 ml canned chicken broth
- 2.46 ml curry powder
- 1.23 ml pepper
- 1.23 ml poultry seasoning
- 2.46 ml celery salt
- 1.23 ml onion powder
- 2 (340.19 g) package long grain and wild rice blend
- 2 (453.59 g) package sliced mushrooms
- 1 bunch scallion, chopped (about 1 cup)
- 226.79 g carton sour cream
- 304.75 g can cream of mushroom soup
- 354.88 ml Ritz crackers, crushed (about 1 sleeve of crackers)
- 170.09 g can French-fried onions, crushed
- 177.44 ml butter
- 1.23 ml paprika
- 0.61 ml garlic powder
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!