Best Chicken Casserole W Pork Sausage Brown Wild Rice Recipes

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WILD RICE AND PORK SAUSAGE CASSEROLE



Wild Rice and Pork Sausage Casserole image

Make and share this Wild Rice and Pork Sausage Casserole recipe from Food.com.

Provided by mommyoffour

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup wild rice
1 lb pork sausage
1 (8 ounce) can mushrooms
1 onion, chopped
4 tablespoons flour
1/2 cup cream
1 (15 ounce) can chicken broth
1/8 teaspoon thyme
1/4 teaspoon oregano
1/8 teaspoon margarine
1 1/2 teaspoons salt
1/2 cup slivered almonds

Steps:

  • Cook rice according to pkg. directions.
  • Fry pork sausage, crumbled, drain off fat.
  • Saute onions.
  • Mix in flour and stir in cream, salt, thyme, oregano, margarine, slivered almonds and mushrooms.
  • Mix in cooked rice and chicken broth.
  • Bake at 350 for 40 to 45 minutes.

CHICKEN, SAUSAGE AND WILD RICE CASSEROLE



Chicken, Sausage and Wild Rice Casserole image

One of my all time favorites! A wonderful blend of flavors. It is also a good recipe to freeze. I divide it in half, bake one and freeze one. Try it!!

Provided by lhbishop

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

12 ounces chicken breasts, boiled (reserve stock)
1 (6 3/4 ounce) package uncle ben's long grain and wild rice blend, with seasoning
1/2 lb hot sausage
2 medium chopped onions
2 98% fat-free condensed mushroom soup
breadcrumbs

Steps:

  • Cook rice as directed using chicken stock as water.
  • Pull chicken from the bone and chop.
  • Fry sausage and drain. (I rinse with hot water to reduce fat.)
  • Saute onions.
  • Add soup to onion and sausage and pour into casserole.
  • Top with chopped chicken, then rice.
  • Sprinkle with bread crumbs.
  • Cook covered with foil. B.
  • ake at 350* for 30 minutes.

Nutrition Facts : Calories 257.6, Fat 19, SaturatedFat 6.1, Cholesterol 68.2, Sodium 389.3, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 17.7

WILD RICE & CHICKEN CASSEROLE



Wild Rice & Chicken Casserole image

Wild rice may be substituted with additional white rice. A time saver tip; look for prepared wild rice and roasted chicken in your local grocery store.

Provided by Douglas Poe

Categories     Chicken

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 18

3 tablespoons vegetable oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 tablespoons minced garlic
2 cups cooked chicken breasts (shredded)
2 cups cooked white rice
2 cups cooked wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
1 1/2 cups cheddar cheese, for topping (grated)
4 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chicken broth
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350.
  • Heat oil in a medium size skillet over medium heat.
  • Sauté onion, celery and carrots until softened, about 10 minutes.
  • Stir in garlic and cook for 1 minute. Stir in chicken, rice, salt, pepper and garlic salt. Reduce heat to low.
  • Prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.
  • Whisk until thick and nearly boiling then stir in cheese until melted.
  • Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish.
  • Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.

Nutrition Facts : Calories 397.4, Fat 21.3, SaturatedFat 9.7, Cholesterol 66.9, Sodium 696.4, Carbohydrate 30.4, Fiber 2.2, Sugar 2.6, Protein 20.8

SAUSAGE AND WILD RICE CASSEROLE



Sausage and Wild Rice Casserole image

Make and share this Sausage and Wild Rice Casserole recipe from Food.com.

Provided by 4-H Mom

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

6 1/4 ounces long grain and wild rice blend
1 lb bulk pork sausage
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded cheddar cheese
1/2 cup chicken broth
1/4 cup minced celery
1 teaspoon dried parsley flakes
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cook rice according to package directins.
  • Meanwhile, brown sausage in a skillet, drain.
  • Combine rice, sausage and remaining ingredients in a greased 2 quart casserole.
  • Bake for 1 hour.

Nutrition Facts : Calories 320.6, Fat 22, SaturatedFat 8.6, Cholesterol 80.9, Sodium 510.1, Carbohydrate 6.2, Fiber 0.6, Sugar 2, Protein 23.6

WILD RICE AND SAUSAGE CASSEROLE



Wild Rice and Sausage Casserole image

This recipe is bi-cultural if you will - pork sausage from the South and wild rice from Minnesota, and I have to hand it to those folks from Minnesota on this one. We don't grow wild rice down here, but it is delicious, so I order my wild rice from a reservation store at Leech Lake, Minnesota operated by the Band of Ojibwe. Of course, I will point out that Leech Lake is very near the headwaters of the Mississippi River. Try this recipe - it is simple and delicious.

Provided by The Fat Man

Categories     Pork

Time 1h30m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 11

1 lb pork sausage (your choice of hot or mild)
1 cup wild rice (not cooked)
1 cup white onion, diced
3/4 cup celery, diced
1/2 cup carrot, diced
1/2 cup bell pepper, diced (any color)
1 (10 3/4 ounce) can cream of celery soup
water
1 teaspoon salt
2 tablespoons butter
fresh black pepper (3 grinds (or more)

Steps:

  • Preheat oven to 350 degrees.
  • Wash wild rice several times under cold water until water runs clear. Set aside.
  • Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook--cook just until all pink is gone. Remove sausage from skillet and set aside.
  • In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
  • Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn.
  • Add salt and black pepper to taste.
  • Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
  • When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil.
  • Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
  • Cook until most liquid is absorbed, but not until casserole is dry, about an hour.

Nutrition Facts : Calories 622.5, Fat 39.8, SaturatedFat 14.6, Cholesterol 105.4, Sodium 1950.4, Carbohydrate 42.1, Fiber 4.5, Sugar 5.2, Protein 24.9

WILD RICE CASSEROLE II



Wild Rice Casserole II image

Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Casseroles

Time 1h30m

Yield 8

Number Of Ingredients 7

2 (14.5 ounce) cans chicken broth
1 cup uncooked wild rice
½ cup water chestnuts, sliced
¼ cup butter
1 teaspoon salt
½ pound fresh mushrooms, sliced
½ cup onion, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
  • In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
  • Cover, and bake in the preheated oven 30 minutes.
  • While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 1.6 g

BAKED RICE WITH SAUSAGE



Baked Rice with Sausage image

This recipe is perfect for potlucks or church suppers since it produces a big batch and has flavors with broad appeal. Most folks can't guess that the secret ingredient is chicken noodle soup mix. -Naomi Flood, Emporia, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 14 servings.

Number Of Ingredients 10

2 pounds bulk Italian sausage
4 celery ribs, thinly sliced
1 large onion, chopped
1 large green pepper, chopped
4-1/2 cups water
3/4 cup dry chicken noodle soup mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup uncooked long grain rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 234 calories, Fat 12g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 771mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE



Contest-Winning Chicken Wild Rice Casserole image

While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
4 cups cubed cooked chicken
4 cups cooked wild rice
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
1/3 cup slivered almonds

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

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