Chicken, Sausage, and Wild Rice Casserole is a one-pan wonder that 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 it to turn out perfectly every time you make it!
6ounceslong grain and wild riceoriginal recipe, not instant*
1poundground pork sausagehot or regular roll (I used Jimmy Dean's)
1onionpeeled and chopped
8ouncessliced mushrooms
2canscream of mushroom soup
8ounceschive and onion cream cheese spread
1cupgrated sharp cheddar cheese
½cuppanko or regular bread crumbs
1tablespoonchopped parsleyOptional: for garnish
Instructions
Preheat the oven to 350 °F degrees.
Remove the skin and bones from the rotisserie chicken and cut the meat into small bite-size pieces. Set aside.
Cook the long grain and wild rice blend according to the directions on the package.
While the rice is cooking, pan fry the sausage in an extra-large skillet or Dutch oven over medium heat for six to eight minutes or until it is mostly browned. Break up large pieces with a meat chopper or potato masher and drain any fat.
Add the onion and mushrooms and cook for five to seven minutes more or until the sausage is thoroughly cooked and the onion and the mushrooms are tender.
Add the chicken, rice, cream cheese spread, and soup and mix thoroughly.
Pour the mixture into a 9x13 casserole dish sprayed with non-stick cooking spray. Sprinkle the cheese and panko evenly on top.
Bake the casserole for 45 minutes. Optional, garnish with parsley. Serve immediately.
Bake the casserole uncovered for 45 minutes. Optional, garnish with parsley. Serve immediately.
Video
Notes
You can substitute leftover chicken or cooked chicken for the rotisserie chicken. You will need between two to three cups. 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 Italian sausage. This recipe, as written, makes eight generous servings. Because it's just my husband and me, instead of making one large casserole, I usually divide the mixture into two or three baking dishes before baking. Then I cook one and freeze the others to eat another night or when I need an "emergency meal." 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 a Mexican and Italian blend. I have also used a combination of leftover cheeses from my fridge with excellent results. All were delicious!I did not include any salt or pepper in this recipe because so many of the ingredients already include seasonings.