Recipe Background
There's nothing about this Mississippi Chicken Bake that you won't like! The chicken is braised in a homemade broth, so it's extra flavorful. The rice is cooked in that same broth for a truly savory, poultry-tasting experience. The sauce is filled with delicious and creamy mushrooms. And all of that gets a crunchy and beautifully seasoned topping. The Mississippi Chicken Bake is basically a big river of flavor, flowing down to your tastebuds!
There's nothing about this Mississippi Chicken Bake that you won't like! The chicken is braised in a homemade broth, so it's extra flavorful. The rice is cooked in that same broth for a truly savory, poultry-tasting experience. The sauce is filled with delicious and creamy mushrooms. And all of that gets a crunchy and beautifully seasoned topping. The Mississippi Chicken Bake is basically a big river of flavor, flowing down to your tastebuds!
Ingredients
- 2 (3-pound) whole chickens
- 1 cup water
- 1 cup dry sherry
- 2 celery stalks
- 1 onion quartered
- 1 1/2 teaspoons salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon pepper
- 1/4 teaspoon poultry seasoning
- 2 (6-ounce) packages long-grain and wild rice mix
- 1/2 cup butter or margarine softened, plus 1/4 cup, melted, divided
- 2 (8-ounce) packages mushrooms sliced
- 1 bunch green onions chopped
- 1 (8-ounce) carton sour cream
- 1 (10.75-ounce) can cream of mushroom soup
- 1 1/2 cups round buttery crackers crushed and measured after crushing
- 1 (6-ounce) can French fried onions crushed
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
Directions
- Add the chickens, the water, the sherry, the celery, the onion, the salt, the curry powder, the pepper, and the poultry seasoning to a large Dutch oven.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the Dutch oven and let simmer until the chickens are cooked through, about 1 hour.
- Transfer the chickens from the Dutch oven, reserving the broth in the Dutch oven.
- Let the chickens cool.
- Pour the broth through a fine wire mesh strainer into an 8-cup liquid measuring cup, discarding the solids.
- Cook the rice according to the package directions, using the reserved chicken broth in place of water and without using butter (if it's called for).
- Preheat the oven to 350 degrees F.
- Skin, bone, and coarsely chop or shred the chickens.
- Melt 1/2 cup of the butter in a large Dutch oven over medium heat.
- Add the mushrooms and the green onions to the Dutch oven and sauté until tender, about 10 minutes.
- Stir in the rice, the chicken, the sour cream, and the cream of mushroom soup.
- Spoon the mixture into three 8-9-inch square baking dishes or one 15x10-inch casserole dish.
- Stir the crushed crackers and the French fried onions together.
- Stir the 1/4 cup of melted butter, the paprika, and the garlic powder into the cracker mixture.
- Sprinkle the casserole evenly with the cracker mixture.
- Bake, covered, for 20-30 minutes.
- Uncover and bake until bubbly, about 5-10 minutes.
- Serve.
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