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.


  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