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Chicken Casserole W/ Pork Sausage & Brown & Wild Rice

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“Entered for safe-keeping, this was one of MDM's favorite casseroles to serve at bridge parties, from "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond".”
READY IN:
1hr 30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 6 large chicken breasts, cooked (bone in)
  • 13 ounces uncle ben's long grain brown and wild rice mix
  • 1 lb hot pork sausage
  • 21 12 ounces canned cream of mushroom soup
  • 12 lb mushroom, sauteed in
  • 2 teaspoons butter, for 5 minutes at medium heat
  • 2 teaspoons Worcestershire sauce
  • 12 cup chicken stock
  • 1 12 cups breadcrumbs (from day old bread or 3/4 cup bread crumbs and 3/4 cup Pepperidge Farm stuffing mix)
  • 14 cup butter

Directions

  1. Cook bone-in chicken breasts in a large pot with desired seasonings (celery leaves, bay leaf, salt and pepper). Remove and let cool, reserving 1/2 cup chicken stock and debone chicken.
  2. Cook rice according to package (Ready rice takes 90 seconds in the microwave).
  3. Meanwhile, in a skillet cook sausage until brown, break into bits, and pour off fat.
  4. Stir in mushroom soup, mushrooms, Worcestershire sauce, reserved chicken stock, chicken and rice.
  5. Put into a greased baking dish and cover with buttered crumbs. Bake at 375 degrees Fahrenheit for 30 minutes.
  6. Can be made a day ahead or frozen.

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