Chicken Sausage Casserole

Submitted by newspapergal

"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: 1hr 15mins
• Ingredients: 8
• 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.

Reviews

[Lightly Toasted]

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.