Ingredients:
2 (2 lb) roasted deli chicken
1 cup dry sherry
3 1/4 cups canned chicken broth
1/2 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/2 teaspoon celery salt
1/4 teaspoon onion powder
2 (6 ounce) packages long grain and wild rice blend
2 (8 ounce) packages sliced mushrooms
1 bunch scallions, chopped ( about 1 cup)
1 (8 ounce) cartons sour cream
1 (10 3/4 ounce) cans cream of mushroom soup
1 1/2 cups Ritz crackers, crushed ( about 1 sleeve of crackers)
1 (6 ounce) cans French-fried onions, crushed
3/4 cup butter
1/4 teaspoon paprika
1/8 teaspoon 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 8×8 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.
Servings: 12-16
Time preparation: 15 min.
Time total: 75 min.