Another T& T from WINNERS Cookbook--Chicken, Sausage and Wild Rice Casserole
Chicken, Sausage and Wild Rice Casserole
Serves 10-12 (I have fed 18 women w/ a single recipe.)
Good for a luncheon or a dinner party!
2 cups wild rice
1 pound bulk pork sausage, uncooked
1 pound fresh mushrooms, cleaned & sliced
2 medium onions, chopped
2-1/2 to 3 pounds cooked chicken; skinned, boned and cut into chunks
1/4 cup all-purpose flour
1/2 cup heavy (whipping) cream
2-1/2 cups chicken stock or broth
Pinch of dried oregano
Pinch of dried thyme
Pinch of dried marjoram
1 teaspoon salt
1/8 teaspoon freshly ground pepper
Preheat oven to 350 degrees F.
Cook rice according to package directions. (I drain off any surplus water once my rice is done.)
Brown sausage in large skillet over medium heat. Remove sausage with slotted spoon. Saute mushrooms and onions in sausage fat until onion is transparent. Drain and stir in chicken. Set aside.
Mix flour with cream in medium-size saucepan; whisk until smooth. Add broth and cook over medium heat until mixture resembles a thick white sauce. Pour into large bowl. Add seasonings, rice, sausage and chicken mixture. Mix thoroughly. Place in a 9x13-inch baking dish and bake at 350 degrees F for 25-30 minutes.
Note: May be made ahead and refrigerated or frozen. Bring to room temperature before baking. May substitute 6-ounce box long grain and wild rice for wild rice, oregano, thyme and marjoram.
Caryn's notes: 1) I bake in a 10x15" casserole dish.
2) I use 1/2 teaspoon for each of the 3 herbs of oregano, thyme and marjoram.
Chicken, Sausage and Wild Rice Casserole
Serves 10-12 (I have fed 18 women w/ a single recipe.)
Good for a luncheon or a dinner party!
2 cups wild rice
1 pound bulk pork sausage, uncooked
1 pound fresh mushrooms, cleaned & sliced
2 medium onions, chopped
2-1/2 to 3 pounds cooked chicken; skinned, boned and cut into chunks
1/4 cup all-purpose flour
1/2 cup heavy (whipping) cream
2-1/2 cups chicken stock or broth
Pinch of dried oregano
Pinch of dried thyme
Pinch of dried marjoram
1 teaspoon salt
1/8 teaspoon freshly ground pepper
Preheat oven to 350 degrees F.
Cook rice according to package directions. (I drain off any surplus water once my rice is done.)
Brown sausage in large skillet over medium heat. Remove sausage with slotted spoon. Saute mushrooms and onions in sausage fat until onion is transparent. Drain and stir in chicken. Set aside.
Mix flour with cream in medium-size saucepan; whisk until smooth. Add broth and cook over medium heat until mixture resembles a thick white sauce. Pour into large bowl. Add seasonings, rice, sausage and chicken mixture. Mix thoroughly. Place in a 9x13-inch baking dish and bake at 350 degrees F for 25-30 minutes.
Note: May be made ahead and refrigerated or frozen. Bring to room temperature before baking. May substitute 6-ounce box long grain and wild rice for wild rice, oregano, thyme and marjoram.
Caryn's notes: 1) I bake in a 10x15" casserole dish.
2) I use 1/2 teaspoon for each of the 3 herbs of oregano, thyme and marjoram.