This casserole will create a mixture of tasty flavors from traditional to spicy. With this great sausage and chicken casserole mixture you will enjoy every bite with true gusto.
How To Make Chicken, Sausage and Rice Casserole
Ingredients
- 1 lb bulk pork sausage
- 3 chicken breasts, skinless boneless white, chopped
- 8 oz mushrooms, sliced
- 1 cup celery, coarsely chopped
- 1/2 cup red pepper, coarsely chopped
- 1/2 cup green pepper, coarsely chopped
- 1 cup onion, coarsely chopped
- 1 tsp dried thyme, crushed
- 1/2 tsp dried marjoram, crushed
- 6 oz long-grain and wild rice mix, seasoned
- 1 3/4 cup Swanson Chicken Stock
- 10 3/4 oz Campbell's Condensed Cream of Mushroom Soup, (Regular or 98% Fat Free)
- 1 cup Cheddar cheese, shredded
Instructions
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Cook your chicken on the stove top until it's cooked through.Â
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Prepare and cook sausage in a skillet over medium-high heat until the sausage is browned.Â
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Pour off any fat form both the chicken and sausage.Â
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Combine both meats together and add mushrroms, celery, greep pepper, red pepper, onion, thyme, marjoram, and seasoing packet from the rice to the skillet and cook until the vegetables are grilled with a crisp outter coating.
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Once you have stirred the sausage and chicken mixture up combine it with the stock, soup, rice blend and 1/2 cup cheese into a 3-quart baking dish.
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Cover your baking dish and bake at 375 degrees for one hour.Â
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After you take your casserole out of the oven try to give it a good stir just to make sure all the ingredients are mixed together well.
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Sprinkle any additional cheese on the top and serve it up on a plate.
Nutrition
- Sugar: 4g
- :
- Calcium: 161mg
- Calories: 467kcal
- Carbohydrates: 15g
- Cholesterol: 113mg
- Fat: 30g
- Fiber: 1g
- Iron: 2mg
- Potassium: 794mg
- Protein: 33g
- Saturated Fat: 11g
- Sodium: 888mg
- Vitamin A: 773IU
- Vitamin C: 29mg
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