Tuesday, January 18, 2011

Chicken and Sausage Casserole

Chicken and Sausage Casserole
recipe from The Carolina Collection

3 good size chicken pieces cooked 
1 package of long grain and wild rice with herbs
1 pound of country sausage
8 ounce package of mushrooms, sliced
1 can of cream of mushroom soup
1 cup chicken broth
1 package of herb seasoned stuffing mix
1/2 cup butter, melted
Cook the rice according to package directions
Using your big spider frying pan, cook the chicken and cut in bite size pieces. Layer this in a big casserole dish.
Using the same pan cook the mushrooms, broth, and sausage in bite size pieces, add the soup, and the cooked rice and mix. Pour this over the chicken and sprinkle the stuffing on top and drizzle with the melted butter.  Bake at 350 degrees for 20-25 minutes til hot and bubbly. If made prior and cold adjust cooking time.  Serves about 6-8 folks. .

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