Sunday, January 18, 2009

Wild Rice Casserole

I've made this a couple times and it's always been well received with the boys. It's a good thing to make a day or two after I roast a chicken since it uses cooked chicken. I haven't roasted a chicken in a while, so I used a small package of chicken tenderloins that I had in the freezer and just boiled them up and tonight, I made it with fresh mushrooms (because I had them handy and they were going to go bad soon), a finely diced stalk of celery and 1/4 of an onion.

1 cup long grain and wild rice, uncooked
2 cups chicken broth (or water)
1/2 pound pork sausage (I use Farmland breakfast sausage)
2 cans cream of mushroom soup
small can sliced mushrooms with juice
1/2 tsp worcestershire
3 cups cooked chicken, chopped
3 slices bread, chopped
1/4 cup butter

In the microwave, make the rice with the chicken broth. Meanwhile, brown the sausage (with the onion, celery and fresh mushrooms if using). Break the sausage up into bits and drain the fat. Add the canned mushrooms (if using), cream of mushroom soup, and worcestershire. In a 2 qt casserole or 9x13 pan, mix the rice with the sausage mixture and the chicken. In the skillet that you browned the sausage in, melt the butter and lightly fry the bread crumbs. Place this on top of the casserole. Bake at 375 for 30 minutes. Enjoy!

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