Italian Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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My aunt created this recipe, and the whole family has been enjoying it for years now. It's equally good with Polish or Italian sausage. Ingredients:
1 turkey johnsonville® mild italian sausage links links (about 1/4 pound), casing removed |
1 small onion, chopped |
1/3 cup chopped celery |
2 boneless skinless chicken breast halves (4 ounces each) |
1/2 teaspoon paprika |
2 teaspoons canola oil |
3/4 cup water |
1/4 cup sherry or chicken broth |
1/4 teaspoon chicken bouillon granules |
2 garlic cloves, minced |
1/4 cup uncooked long grain rice |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup sliced fresh mushrooms |
Directions:
1. Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside.
2. Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through. Yield: 2 servings.
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