Chicken Casserole D'Iberville

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 according to package directions, substituting 4 ¼ cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 ¼ cups, if necessary.)

Skin, bone, and coarsely chop or shred chicken.

Melt ½ cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 ½- x 3 ½- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish.

Stir together crushed crackers and fried onions. Stir in ¼ cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.

Bake, covered, at 350°F for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.