Texan Sausage and Chicken Rice Casserole
Equipment
- mixing bowl
- Large casserole dish
Ingredients
- 2 cups cooked and diced chicken
- 1 lb. mild pork sausage
- 1 cup thinly sliced celery
- 1 cup sliced green olives
- ½ lb. fresh mushrooms sliced (or canned)
- 2 cloves garlic finely minced
- 2 cans 10.5 oz. each cream of mushroom soup
- 2 cans 10.5 oz. each cream of chicken soup
- 2-3 cups chicken broth
- ½ cup uncooked wild rice
- 1 cup uncooked long grain rice
- 1 tablespoon Worcestershire sauce
- ⅓ cup port wine
- Margarine or oil for sautéing
Instructions
- Cook the long grain rice according to package directions.
- Cook the wild rice separately in chicken broth for about 45 minutes or until tender.
- Drain both rices and mix together.
- In a frying pan, cook the sausage until browned and cooked through.
- Drain excess grease and set aside.
- In a mixing bowl, combine cream of mushroom soup, cream of chicken soup, Worcestershire sauce, and port wine.
- Gradually add chicken broth until a medium sauce consistency is achieved.
- In a separate pan, sauté celery, garlic, onions, and mushrooms in a small amount of margarine until tender-crisp.
- Preheat your oven to 350°F (175°C).
- In a large casserole dish, layer the cooked rices, diced chicken, cooked sausage, sautéed vegetables, and soup mixture.
- Top with homemade bread croutons if desired
- Bake in the preheated oven for about 45 minutes or until the croutons are lightly toasted and the casserole is bubbling around the edges.
Notes / Tips / Wine Advice:
Wine Advice:
Serve this hearty casserole with a bold red wine such as Cabernet Sauvignon or a rich white wine like Chardonnay.Nutritional Information
Calories: 620 kcal | Carbohydrates: 54 g | Protein: 26 g | Fat: 32 g | Fiber: 4 g | Sugar: 4 g
