Chicken Casserole W/ Pork Sausage & Brown & Wild Rice

Recipe by KateL
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 6
    large chicken breasts, cooked (bone in)
  • 13
    ounces uncle ben's long grain brown and wild rice mix
  • 1
    lb hot pork sausage
  • 21 12
    ounces canned cream of mushroom soup
  • 12
    lb mushroom, sauteed in
  • 2
    teaspoons butter, for 5 minutes at medium heat
  • 12
    cup chicken stock
  • 1 12
    cups breadcrumbs (from day old bread or 3/4 cup bread crumbs and 3/4 cup Pepperidge Farm stuffing mix)
  • 14
    cup butter
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DIRECTIONS

  • 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.
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