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.
Provided by carosiellirees
Categories Chicken
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 611.3, Fat 40.1, SaturatedFat 16.3, Cholesterol 174.7, Sodium 914.1, Carbohydrate 10.6, Fiber 1, Sugar 3.2, Protein 47.3
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