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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 18 |
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Although I work full-time outside of the home, one of my favorite things to do when I have time is cook. This dish is perfect to take along to potlucks. Ingredients:
9 cups chicken broth |
3 packages (2-1/2 ounces each) chicken noodle soup mix |
2 cups uncooked long grain rice |
1 pound bulk pork sausage |
1-1/2 cups sliced celery |
2 large onions, chopped |
2 medium green peppers, chopped |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
6 cups cubed cooked chicken |
1/2 cup slivered almonds, toasted |
Directions:
1. In a large saucepan, bring broth to a boil. Stir in soup mixes; simmer for 10 minutes. Add rice; simmer for 15 minutes. Remove from the heat and set aside.
2. In a large skillet over medium heat, brown and crumble sausage until no longer pink. Remove with a slotted spoon and set aside.
3. Discard all but 1 tablespoon drippings. Saute celery, onions and peppers in drippings until tender. Stir in sausage, mushroom soup, chicken and rice mixture until well mixed.
4. Pour into two greased 2-1/2-qt. baking dishes. Cover and bake at 350° for 30 minutes or until rice is tender. Sprinkle with almonds. Yield: 18 servings.
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