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.