Chicken Sausage Casserole

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.

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 3 -4  lbs chicken
• 1  lb sausage
• 1  box long grain rice
• 2  cans  cream of mushroom soup
• 1  can water or 1  can chicken broth
• 1  cup  diced onion
• 3⁄4 cup  diced celery
•  black pepper

Directions

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.