Chicken Sausage Casserole

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

My grandmother always makes this for family gatherings like the birth of a baby or a funeral, because it is very filling and comforting, and leftovers store really well. I freeze it BEFORE baking, if I do, but it'd probably work well to freeze after it's baked too. My husband loves loves this recipe.

Ingredients Nutrition


  1. Cook and debone chicken.
  2. Saute onions and celery for about 4 minutes in a bit of olive oil; add sausage, crumbling it.
  3. Cook until done, crispy.
  4. Prepare box of long grain rice per directions.
  5. (I use Uncle Ben's) Mix all ingrediants together in a 9x13 casserole dish (easiest to do with your hands); you'll likely have some left over that you can put in a smaller baking dish.
  6. Sprinkle liberally with black pepper Cover with aluminum foil and bake 30 minutes at 350 degrees.
  7. Freezes VERY WELL.


Most Helpful

This had a great flavor, but was runny, for some strange reason. In my quest to clean out the pantry, I topped this with French-fried onions, which helped soak up some of the moisture. I heated some up for lunch today, and it is no longer runny. And like so many casseroles, it's even better on the second day.

Lightly Toasted August 31, 2005

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