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Chicken and Sausage Wild Rice Casserole
Serves 8
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Ingredients:
| 1 lb ground pork sausage |
| 1 large sweet yellow onion, diced |
| 3 cloves garlic, minced |
| 2 ribs chopped celery |
| 1 package fresh sliced mushrooms |
| 1/4 cup sherry |
| 1 can chicken broth |
| 2 cups milk |
| 1 can condensed cream of mushroom soup |
| 1 can condensed cream of chicken soup |
| 3 cups cooked chicken, diced (rotisserie works well) |
| 3 cups cooked wild rice |
| 2 cups cooked long grain white rice |
| Seasoned salt, to taste |
| Pepper, to taste |
| 1 package sliced almonds |
Directions:
- Preheat oven to 350 degrees F. Spray large (6 to 8-quart) casserole with cooking spray; set aside.
- Preheat large Dutch oven or soup pot over medium-high heat. Add the sausage, onion, garlic and celery. Sauté until sausage is browned and vegetables are tender, about 10 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in the sherry, chicken broth, milk, both soups, chicken, and wild and long grain rice. Season, to taste, with seasoned salt and pepper.
- Cover dish tightly with foil and bake for 45 minutes. Remove cover, sprinkle top with sliced almonds, and bake another 15 minutes.
- Serve hot with crusty buttered bread on the side.
| Course: | Dinner |
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