Chicken, Sausage and Wild Rice Casserole

This Chicken, Sausage, and Wild Rice Casserole will quickly become one of your “go-to” casseroles. You know the kind, a delectable casserole that you can always count on to turn out perfectly every time you prepare it!

Chicken, Sausage, and Wild Rice Casserole is quick and easy to prepare, can be made ahead of time, freezes beautifully, and did I mention it is absolutely delicious! It’s also perfect to take to sick friends or potlucks or to welcome a new neighbor to the neighborhood. In fact, a week or so ago I had a friend who had just come home from the hospital, and this is the dish that I took over to their house. I also served it to some friends who were here visiting last weekend, and they raved about it too!

I first tasted this Chicken, Sausage and Wild Rice Casserole at a dinner party at our friends’ Kay and Jimmy’s house last month and I shamelessly begged for the recipe. There were four couples there, and every last person asked for second helpings. Kay graciously shared the recipe with all of us, and now I’m sharing it with you. I know you and your family will love Chicken, Sausage and Wild Rice Casserole, and I’m hoping that you will try it soon. 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.

The ingredients for Chicken, Sausage, and Wild Rice Casserole, are simple: 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.

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 6-8 minutes or until mostly cooked. Add the onion and mushrooms and cook for 5-7 minutes more or until the sausage is completely 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 chicken and rice 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.

(**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. 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 cook time.)

Bake for 45 minutes. Serve immediately.

Print Recipe

Chicken, Sausage and Wild Rice Casserole

This Chicken, Sausage, and Wild Rice Casserole will quickly become one of your "go-to" casseroles. You know the kind, a delectable casserole that you can always count on to turn out perfectly every time you prepare it. Plus, it's easy, quick to make, can be made ahead of time, freezes beautifully, and did I mention it is absolutely delicious!

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Course

Main Dish

Cuisine

American, Southern

Prep Time

20 minutes

Cook Time

45 minutes

Servings

servings MetricUS Imperial

Ingredients

• 1 rotisserie chicken
• 1 package original recipe long grain and wild rice 6 oz package, not instant*
• 1 pound sausage hot or regular roll (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

Course Main Dish Cuisine American, Southern Prep Time 20 minutes Cook Time 45 minutes Servings servings MetricUS Imperial Ingredients 1 rotisserie chicken 1 package original recipe long grain and wild rice 6 oz package, not instant* 1 pound sausage hot or regular roll (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

Votes: 1 Rating: 5 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List

Instructions

1. Preheat oven to 350 degrees.
2. Skin and debone the rotisserie chicken and cut the chicken meat into small pieces or cubes. Set aside.
3. Cook the rice according to the directions on the package.
4. 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.
5. 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.
6. Pour the chicken and rice mixture into a 9x13 casserole dish which has been sprayed with non-stick cooking spray. Sprinkle the cheese and bread crumbs evenly on top.
7. (**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. 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 cook time.)
8. Bake for 45 minutes. Serve immediately.

Recipe Notes

Nutrition Facts

Chicken, Sausage and Wild Rice Casserole

Amount Per Serving

Calories 566 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 21g 105%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 143mg 48%

Sodium 1480mg 62%

Potassium 164mg 5%

Total Carbohydrates 7g 2%

Sugars 2g

Protein 34g 68%

Vitamin A 13%

Calcium 38%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.