This Chicken, Sausage, and Wild Rice Casserole will quickly become one of your “go-to” meals. You know the kind, a tasty dish that only takes minutes to prepare, and you can always count on to turn out perfectly every time you make it!
A one-pan wonder:
Chicken, Sausage, and Wild Rice Casserole is quick and easy to prepare. It can be made ahead of time, freezes beautifully, and did I mention it is oh so flavorful? It’s also perfect for taking to a sick friend, or potlucks or welcoming a new neighbor to the neighborhood.
With just a little hint of spice and creamy, cheesy deliciousness, this dish is the ultimate comfort food. It’s also kid-friendly and a real family favorite!
This recipe does make quite a bit, so if it’s going to be just my husband and me, I usually divide it at least in half and freeze some for later, or for an “emergency” casserole.
More casserole recipes:
It’s no secret that I am a huge fan of casseroles. If you like them too, check out these other popular recipes on my blog:
- Ultimate Buffalo Chicken Pasta
- Easy Chicken Cordon Bleu Casserole
- Supreme Pizza Casserole
- Easy Chicken and Wild Rice Casserole
You will need the following ingredients: a rotisserie chicken, a package of long grain and wild rice, a pound of sausage, a large onion, sliced fresh mushrooms, two cans of cream of mushroom soup, and a container of chive and onion cream cheese.
For the topping, you will need panko bread crumbs and shredded cheddar cheese.
How to make:
Preheat oven to 350 degrees F.
Skin and debone the rotisserie chicken and cut the chicken meat into small pieces or cubes. Set aside.
Cook the rice according to the directions on the package.
Cook the sausage in an extra-large skillet or Dutch oven over medium heat for six to eight minutes or until mostly cooked.
Add the onion and mushrooms and cook for five to seven minutes more or until the sausage is thoroughly cooked, the onion is tender, and the mushrooms are cooked.
Add the chicken, rice, cream cheese, and soup and mix thoroughly. Taste and add 1/2 tsp salt and 1/4 tsp pepper, if needed.
Pour the mixture into a 9×13 casserole dish which has been sprayed with non-stick cooking spray.
Sprinkle the cheese and bread crumbs evenly on top.
If making ahead:
At this point, if making ahead, either cover the casserole with plastic wrap and refrigerate for up to 24 hours or wrap tightly with aluminum foil and freeze for up to 4 months.
If making for dinner:
Bake the casserole for 45 minutes. Optional, garnish with parsley. Serve immediately.
If you have it, you can substitute leftover chicken or cubed cooked chicken for the rotisserie chicken. You will need 2-3 cups.
I always use a potato masher to quickly break-up or crumble my sausage.
Cream of chicken or cream of celery soup can be substituted for the cream of mushroom soup.
I used regular pork sausage in this recipe, but if you like spicy food, you could substitute hot pork sausage or even Italian sausage.
Because it’s just my husband and me, I usually divide the mixture up into two or three pans before baking. Then I cook one and freeze the other. This recipe, as written, makes eight generous servings. Leftovers are just as good the next day.
To bake after freezing, take the casserole out of the freezer and allow it to thaw in the refrigerator overnight, then bake as directed. If baking a frozen casserole, add about 30 minutes to the cooking time.
I usually use sharp cheddar cheese in this recipe but have also used both a Mexican and Italian blend as well. I have also used a combination of leftover cheeses from my fridge with excellent results. All were delicious!
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Chicken, Sausage and Wild Rice Casserole - A One-Pan Wonder
- 1 rotisserie chicken
- 1 package original recipe long grain and wild rice 6 oz package, not instant*
- 1 pound pork sausage hot or regular roll (I used Jimmy Dean's)
- 1 large onion chopped
- 8 oz sliced mushrooms
- 2 cans cream of mushroom soup
- 8 oz chive and onion cream cheese
- 1 cup grated sharp cheddar cheese
- 1/2 cup panko or regular bread crumbs
- 1 Tbsp chopped parsley Optional: for garnish
- Preheat oven to 350 degrees.
- Skin and debone the rotisserie chicken and cut the chicken meat into small pieces or cubes. Set aside.
- Cook the rice according to the directions on the package.
- Cook the sausage in an extra-large skillet or dutch oven over medium heat for 8-10 minutes or until thoroughly cooked. Add the onion and mushrooms and cook for an additional 5-7 minutes or until the onion is tender and the mushrooms are cooked.
- Add the chicken, rice, cream cheese, and soup and mix thoroughly. Taste and add 1/2 teaspoon Kosher salt and 1/4 ground black pepper if needed.
- Pour the mixture into a 9x13 oven-safe casserole dish which has been sprayed with non-stick cooking spray. Sprinkle the cheese and bread crumbs evenly over the top.
If making ahead:
- At this point, if making ahead, either cover the casserole with plastic wrap and refrigerate for up to 24 hours or wrap tightly with aluminum foil and freeze for up to 4 months.
If making for dinner:
- Bake the casserole for 45 minutes. Optional, garnish with parsley. Serve immediately.
*This post was originally published on July 25, 2016. It was republished on January 18, 2020, with new tips and expanded directions and a “how-to” video