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.
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings | 8 servings |
- 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
Ingredients
|
- 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 tsp salt and 1/4 tsp pepper if needed.
- 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.
- (**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.
I can attest to the deliciousness of this dish. You gave me this recipe a few weeks ago and I’ve already made it twice! Yum!
That’s great! I’ll be sure to pass along the accolades to Kay too!
Wow, this looks delicious!
It’s as good if not better than it looks!
Hi – I’m unclear when to add the cream cheese. Did I miss something? -Eilen
Hi Eilen, I’m so sorry! You add the cream cheese at the same time as you add the mushroom soup. I corrected the recipe to include this and hope this oversight didn’t cause you any inconvenience! I also hope you enjoy the casserole!
What did you serve with it? How many does it feed? Thanks!
Hi BB,
I usually serve this dish with either a green salad or a veggie like green beans or asparagus. This recipe makes a lot and should feed at least 8 adults. Since its just my husband and me, I always divide it in half and freeze one dish to serve later.
Sharon
hello I would love to try this recipe at the moment I don’t have Uncle Bens rice on hand, can I substitute with 1/2 regular wild rice and 1/2 regular rice to make this casserole? thank you very much!
Hi Caroline,
Sure, I’m sure that would work just fine. The Uncle Ben’s mix does have some herbs included, so I would also add some parsley and maybe an Italian Blend and substitute some chicken stock for the water.
This dish is scrumptious! It makes enough for a large group or can easily be divided and one portion frozen for another meal. I did that and the leftover portion was even better than the fresh one! I served this dish to dinner guests and wowed them with this one. Yummy.
Wow, thanks again for all of the wonderful comments! This recipe is a favorite of ours and one of my “go-to” dishes. I almost always have one frozen in my refrigerator for “emergencies”! Thank you again!
Oh my goodness! This casserole is one of the best things I’ve ever made. I just made it again to take to a friend having knee surgery and I literally licked the pot after I put it into the casserole. I think it will easily feed 8. Yum!
Hey Sherry,
Thank you so much for your sweet comment. You made my day! So glad you enjoyed it.
All my best,’
Sharon
Sharon, i love your recipes in the Democrat. I have a stack i am going to try. Love the easy simple dilicous meals. I am interested in finding simple sauces to mahe port tenderloin and plain chicken sing.. tell me where to look please.. thank you for making our mouths water every week. Keep recipescoming.
Hi Jean,
Thanks so much for your sweet note. My all-time favorite pork tenderloin recipe is Chili-Rubbed Pork Tenderloin with Apricot Glaze: https://www.gritsandpinecones.com/chili-rubbed-pork-tenderloin-with-apricot-glaze/. Also, Grilled Pork Tenderloin with Dark Cherry Sauce and Pork Tenderloin with Blackberry Sauce are delicious too: https://www.gritsandpinecones.com/pork-tenderloin-with-blackberry-sauce/ and https://www.gritsandpinecones.com/grilled-pork-tenderloin-with-dark-cherry-sauce/.
If you are looking for chicken breast recipes, I love Quick and Easy Basil Pesto Chicken, https://www.gritsandpinecones.com/pesto-chicken-2 and Barbecue Chicken and Roasted Sweet Potatoes is also good:https://www.gritsandpinecones.com/barbecue-chicken-and-roasted-sweet-potatoes/.
If you are on my home page, simply click on Recipes by Category, and should be able to find all of my chicken or pork recipes.
Hope this helps!
Thanks again!
Sharon