Chicken Sausage Casserole |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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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. 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.
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