Chicken Casserole D'Iberville

Chicken Casserole D'Iberville
Photo by www.myrecipes.com

Ingredients

  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 onion, quartered
  • ¼ cup butter or margarine, melted
  • 1 (8-ounce) carton sour cream
  • 1 bunch green onions, chopped (about 1 cup)
  • 2 (8-ounce) packages sliced mushrooms
  • ½ cup butter or margarine
  • + 14 more ingredients
    • 1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
    • 1 cup water
    • 1 (6-ounce) can French-fried onions, crushed
    • 2 (6-ounce) packages long-grain and wild rice mix
    • ¼ teaspoon poultry seasoning
    • ¼ teaspoon pepper
    • 2 celery stalks
    • 1 ½ teaspoons salt
    • 1/8 teaspoon garlic powder
    • ¼ teaspoon paprika
    • 2 (3-pound) whole chickens
    • 1 cup dry sherry
    • ½ teaspoon curry powder
    • 1 (10 3/4-ounce) can cream of mushroom soup

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. Cook rice ac...

View full recipe at My Recipes

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