Chicken, Sausage and Wild Rice Casserole - A One-Pan Wonder
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!
Course: Main Dish
Cuisine: American, Southern
Keyword: recipe for wild rice with chicken, recipe for wild rice with sausage
1packageoriginal recipe long grain and wild rice6 oz package, not instant*
1poundpork sausagehot or regular roll (I used Jimmy Dean's)
2canscream of mushroom soup
8ozchive and onion cream cheese
1cupgrated sharp cheddar cheese
1/2cuppanko or regular bread crumbs
1Tbspchopped parsleyOptional: 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.
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!