Pork sausage, chicken breast, wild rice and mushrooms flavor this jam-packed meat and rice casserole.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Crumble sausage, drain fat from skillet and return sausage to skillet.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. Mix well and spoon mixture into a lightly greased 9x13 inch baking dish. Sprinkle with almonds.

  • Cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.

Nutrition Facts

496 calories; 33.5 g total fat; 61 mg cholesterol; 1742 mg sodium. 27.8 g carbohydrates; 20.3 g protein; Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2003
I've cooked this dish twice and I also doubled the rice each time. The first time I cooked it my family liked it but I thought it needed more flavor. The second time I cooked it it was Christmas dinner for fourteen people so I made some modifications. I doubled the rice left out the celery and mushrooms used 2 cans of chicken broth instead of three;I used two cans of cream of celery two cans cream of mushroom one can cream of chicken. I also added a dash of cayenne pepper. Since I don't like chicken breast I boiled deboned and cut up six drumsticks and threw it in. Everyone loved it including my finicky 18-year-old nephew who even asked to take some home! Read More
(35)

Most helpful critical review

Rating: 2 stars
12/05/2002
This was not a casserole. It was more of a rich soup consistancy. Although my son liked it the rest of us thought it should be renamed "Chicken Sausage Barforama"! Read More
(3)
78 Ratings
  • 5 star values: 40
  • 4 star values: 29
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
03/03/2003
I've cooked this dish twice and I also doubled the rice each time. The first time I cooked it my family liked it but I thought it needed more flavor. The second time I cooked it it was Christmas dinner for fourteen people so I made some modifications. I doubled the rice left out the celery and mushrooms used 2 cans of chicken broth instead of three;I used two cans of cream of celery two cans cream of mushroom one can cream of chicken. I also added a dash of cayenne pepper. Since I don't like chicken breast I boiled deboned and cut up six drumsticks and threw it in. Everyone loved it including my finicky 18-year-old nephew who even asked to take some home! Read More
(35)
Rating: 5 stars
03/03/2003
I've cooked this dish twice and I also doubled the rice each time. The first time I cooked it my family liked it but I thought it needed more flavor. The second time I cooked it it was Christmas dinner for fourteen people so I made some modifications. I doubled the rice left out the celery and mushrooms used 2 cans of chicken broth instead of three;I used two cans of cream of celery two cans cream of mushroom one can cream of chicken. I also added a dash of cayenne pepper. Since I don't like chicken breast I boiled deboned and cut up six drumsticks and threw it in. Everyone loved it including my finicky 18-year-old nephew who even asked to take some home! Read More
(35)
Rating: 4 stars
03/03/2003
After reading one of the other reviews I decided to double the rice which did give it more of a casserole consistancy. I also tripled the chicken. There is no way these perportions yield 8 servings. the flavor however was very nice. I served it to a party of 6 adults and 5 small children and everyone enjoyued it; even the kiddies. Read More
(22)
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Rating: 5 stars
04/08/2003
Fantastic Recipe! After reading the reviews I will double the rice next time... very quick & easy to prepare and presentation is outstanding. A definite favorite! Read More
(12)
Rating: 5 stars
03/01/2010
so easy and comforting. Used 2 cups of the rice and 900ml of chicken stock and no soup. Added black pepper paprika and thyme. Added carrots mushrooms and spinach - would definately add lots of veg. grated a little bit of parm and moz cheese on top. took exactly 1.5 hours to cook covered. Read More
(8)
Rating: 5 stars
06/09/2004
This was very good with a lot of flavor and easy to make...wouldn't change a thing. Read More
(7)
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Rating: 4 stars
03/03/2003
i left out the mushrooms and celery and let this bake uncovered the last few minutes to thicken but it had a really good taste. different and easy. Read More
(6)
Rating: 5 stars
03/16/2008
I made this years ago for our family reunion and forgot to review it. It was delicious made just as stated. Read More
(6)
Rating: 5 stars
10/13/2010
love it. left out the mushrooms. doubled the rice and I think I could add a third box minus the seasoning pkg. left out the chicken and doubled the sausage. Read More
(5)
Rating: 4 stars
10/13/2009
I modified this a bit based on the ingredients I had. I used ground chicken only vs. both chicken breast AND pork. I used Health Requests Creams of Mushroom Chicken and Celery. I did not have celery. I also used regular rice vs. wild rice. This is a great easy low cost recipe that is very filling and can be easily modified. Read More
(5)
Rating: 2 stars
12/05/2002
This was not a casserole. It was more of a rich soup consistancy. Although my son liked it the rest of us thought it should be renamed "Chicken Sausage Barforama"! Read More
(3)