Prep 30 mins
Cook 1 hr
Entered for safe-keeping, this was one of MDM's favorite casseroles to serve at bridge parties, from "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond".
- 6 large chicken breasts, cooked (bone in)
- 368.54 g uncle ben's long grain brown and wild rice mix
- 453.59 g hot pork sausage
- 609.51 g canned cream of mushroom soup
- 226.79 g mushroom, sauteed in
- 9.85 ml butter, for 5 minutes at medium heat
- 9.85 ml Worcestershire sauce
- 118.29 ml chicken stock
- 354.88 ml breadcrumbs (from day old bread or 3/4 cup bread crumbs and 3/4 cup Pepperidge Farm stuffing mix)
- 59.14 ml butter
- Cook bone-in chicken breasts in a large pot with desired seasonings (celery leaves, bay leaf, salt and pepper). Remove and let cool, reserving 1/2 cup chicken stock and debone chicken.
- Cook rice according to package (Ready rice takes 90 seconds in the microwave).
- Meanwhile, in a skillet cook sausage until brown, break into bits, and pour off fat.
- Stir in mushroom soup, mushrooms, Worcestershire sauce, reserved chicken stock, chicken and rice.
- Put into a greased baking dish and cover with buttered crumbs. Bake at 375 degrees Fahrenheit for 30 minutes.
- Can be made a day ahead or frozen.
This was very good, but there was more prep time then I usually like when making a casserole, so that's why a 4 instead of a 5. I did use canned mushrooms, as that is what I had, but fresh would have been better. I used 4 boneless, skinless chicken breast, so probably would have got more flavour with the bone in, but it was still very good. I added a can of french-style green beans, so it really made a complete meal. We really enjoyed it!