Chicken Casserole W Pork Sausage Brown Wild Rice Recipes

WILD RICE CASSEROLE WITH SAUSAGE

Steps:

• In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Crumble sausage, drain fat from skillet and return sausage to skillet.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. Mix well and spoon mixture into a lightly greased 9x13 inch baking dish. Sprinkle with almonds.
• Cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.

COUNTRY WILD RICE WITH SAUSAGE

Steps:

• Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
• Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
• When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.

SAUSAGE AND WILD RICE CASSEROLE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.

PORK AND WILD RICE CASSEROLE

Steps:

• Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.
• Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish.
• Bake 40 minutes in the preheated oven.

WILD RICE AND PORK SAUSAGE CASSEROLE

Steps:

• Cook rice according to pkg. directions.
• Fry pork sausage, crumbled, drain off fat.
• Saute onions.
• Mix in flour and stir in cream, salt, thyme, oregano, margarine, slivered almonds and mushrooms.
• Mix in cooked rice and chicken broth.
• Bake at 350 for 40 to 45 minutes.

CHICKEN CASSEROLE W/ PORK SAUSAGE & BROWN & WILD RICE

Steps:

• 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.
• Cook rice according to package (Ready rice takes 90 seconds in the microwave).
• Meanwhile, in a skillet cook sausage until brown, break into bits, and pour off fat.
• Stir in mushroom soup, mushrooms, Worcestershire sauce, reserved chicken stock, chicken and rice.
• Put into a greased baking dish and cover with buttered crumbs. Bake at 375 degrees Fahrenheit for 30 minutes.
• Can be made a day ahead or frozen.