The Best Chicken Casserole

Preheat oven to 350°F (175°C).

Shred 2 cups cooked chicken breast and set aside.

In a small bowl, combine 1 tsp celery salt, 1 tsp curry powder, 1/2 tsp black pepper, 1 tsp poultry seasoning, and 1 tsp onion powder. Set aside.

Cook 2 cups long-grain rice according to package directions, substituting 1/2 cup dry sherry and 1 cup chicken broth for the water. Add the spice mixture from step 3 during the last 5 minutes of cooking time.

Melt 1/2 cup (1 stick) butter in a large oven-safe skillet or pot over medium heat.

Add 8 oz sliced mushrooms and 2 scallions (thinly sliced) and sauté for 10 minutes, or until tender.

Stir in the cooked rice, shredded chicken, 1 cup sour cream, and 1 (10.75 ounce) can condensed cream of mushroom soup.

Spoon the mixture evenly into two 8x8 inch greased casserole dishes.

In a medium bowl, combine 1 1/2 cups crushed saltine crackers, 1/2 cup fried onions, 1/4 cup (1/2 stick) melted butter, 1/2 tsp paprika, and 1/2 tsp garlic powder.

Sprinkle the cracker mixture evenly over the top of each casserole.

Bake covered for 30 minutes. Uncover and bake for an additional 5-10 minutes, or until golden brown and bubbly.