Chicken and Sausage Extraordinaire
Featured Pinch Tips Video
- 6 oz
- box of long grain wild rice
- 1 lb
- pork sausage
- 1 c
- chopped celery
- onions, chopped
- 4 oz
- jar sliced mushrooms, drained
- boneless, skinless chicken breast halves, cooked, sliced
- 3 Tbsp
- 1/4 c
- 1 c
- whipping cream
- 14 oz
- can chicken broth
- 1 tsp
- poultry seasoning
- 1/2 tsp
- seasoned salt
- 1/2 tsp
- white pepper
- 2 Tbsp
- 2 c
- crushed crackers
1Cook rice according to package directions and set aside.
2In skillet, brown sausage and remove with a slotted spoon. Saute celery and onions in sausage fat until onion is transparent, not brown. Drain.
3Stir in mushrooms and chicken and set aside.
4Melt butter in large saucepan, add flour and mix well.
5Over medium heat, slowly add cream, broth and poultry seasoning. Cook, stirring constantly, until mixture is fairly thick. Pour into large bowl.
6Add salt, white pepper, rice, sausage-onion mixture and chicken-mushroom mixture.
7Spoon into 10" x 14" buttered casserole dish.
8Mix together melted butter and crushed crackers and sprinkle over casserole.
9Bake uncovered at 350* for 40 minutes or until bubbly around edges.
10This dish makes enough for 12 - 14 people so it could easily be placed into 2 smaller baking dishes and one may be frozen. If frozen, thaw in refrigerator and make sure it is thawed in the middle before cooking. Add 5 minutes to cooking time because casserole will be cold.