Chicken and Sausage Extraordinaire |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This dish after made can be frozen, and made for another meal. If you do frezze this, make sure it is thawed in the middle before cooking, and add 5 minutes to the cooking time. Ingredients:
1 (6 ounce) box long grain and wild rice blend |
1 lb pork sausage |
1 cup chopped celery |
2 onions, chopped |
1 (4 ounce) jar sliced mushrooms, drained |
6 boneless skinless chicken breast halves, cooked and sliced |
3 tablespoons margarine |
1/4 cup flour |
1 cup whipping cream |
1 (14 ounce) can chicken broth |
1 teaspoon poultry seasoning |
1/2 teaspoon seasoning salt |
1/2 teaspoon white pepper |
1/8 cup margarine, melted |
2 cups crushed crackers |
Directions:
1. Cook rice according to package directions and set aside.
2. In a skillet, brown sausage and remove with a slotted spoon.
3. Saute onions, and celery in sausage fat until onion is transparent, not brown, and drain.
4. Stir in mushrooms and chicken and set aside.
5. Melt margarine in large saucepan, add flour and mix well.
6. Over medium heat, slowly add cream, broth, and poultry seasoning. Cook stirring constantly, until mixture is fairly thick. Pour into large bowl.
7. Add salt, white pepper, rice, sausage-onion mixture and chicken-mushroom mixture.
8. Spoon into 10x14 inch buttered casserole dish.
9. Mix together melted margarine and crushed crackers and sprinkle over casserole.
10. Bake uncovered at 350 degrees for 40 minutes or until bubbly around the edges.
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