Best Chicken Sausage Rice Bake Recipes

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EASY SAUSAGE AND RICE CASSEROLE



Easy Sausage and Rice Casserole image

Easy Sausage and Rice Casserole is simple to make and big on flavor! Sausage, rice, celery, and onions all baked in a creamy sauce and the result will wow the entire family!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 1h20m

Number Of Ingredients 8

1 pound sausage (I used pork)
1 small onion (diced)
3 stalks celery (diced)
2 garlic cloves (minced)
1 can chicken broth (14.5 ounce)
1 can cream of celery soup*
1 cup uncooked rice
1/4 cup slivered almonds

Steps:

  • Preheat oven to 350 degrees. In a medium-sized skillet over medium-high heat add the sausage and cook halfway. Add the onion, celery, and garlic and continue to cook until the vegetables are tender and the sausage is no longer pink.
  • Add the sausage to a 2-quart casserole dish. In a small bowl, whisk together the chicken broth and cream of celery. Add the rice to the sausage and soup. Mix together until incorporated. Top with slivered almonds. Cover tightly with aluminum foil and bake for 60 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 416 kcal, Carbohydrate 32 g, Protein 16 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 930 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CAJUN CHICKEN, SAUSAGE, AND RICE



Cajun Chicken, Sausage, and Rice image

A creamy, spicy, comforting, cajun casserole with turkey smoked sausage, chicken breast, and rice.

Provided by Star @ the skinny-ish dish

Categories     Main Course

Number Of Ingredients 13

1 tsp avocado or olive oil
1 medium diced yellow onion
1 medium diced green bell pepper
4-5 cloves minced garlic
1 pound raw boneless skinless chicken breast cut into small pieces
14 oz Turkey Smoked Sausage, sliced into rounds ((I use the brands Jennie O or Hillshire Farm))
14.5 oz can fire roasted diced tomatoes
10.5 oz can 98% fat free cream of chicken soup
1 cup uncooked long grain white rice (*see notes*)
1¼ cup water
1 tbsp cajun seasoning ((a little more if you love spice, a little less if you're not a fan of spice))
1 tsp celery salt ((celery seed will not work as a replacement))
cooking spray

Steps:

  • Preheat oven to 375 degrees. In a hot skillet add oil. Then add green peppers, onions, and garlic. Sauté until softened. In a 9x13 or 3 quart casserole dish generously spray with cooking spray and then add cooked peppers, onions, and garlic, turkey sausage rounds, raw chicken breast, rice, cream of chicken soup, diced tomatoes, cajun seasoning, celery salt, and water. Mix together well. Cover casserole dish tightly with aluminum foil and place into preheated oven for one hour or until rice is cooked. Lightly fluff with a fork. Serve! Leftovers are just as good if not better!

CHICKEN SAUSAGE RICE BAKE



Chicken Sausage Rice Bake image

A great casserole, full of flavors and very easy. It freezes well too. You can use common breakfast sausage in place of the Italian sausage. I usually use the ground sausage, not the links.

Provided by WildLightning

Categories     Chicken Breast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

1 (28 ounce) can diced tomatoes
tomato juice
1 1/2 cups uncooked rice
2 tablespoons butter
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon fennel seed
1 1/4 cups shredded swiss cheese
1 1/4 cups shredded mozzarella cheese
2 whole chicken breasts, halved, boned ans skinned
2 tablespoons vegetable oil
1 lb sweet Italian sausage
1 green bell pepper, diced

Steps:

  • Drain the tomatoes well, reserving the liquid. Measure the liquid and add tomato juice to make 3 3/4 cups liquid.
  • In a large saucepan, add the tomato liquid and bring it to a boil. Stir in the rice, butter and salt. Cover tightly and simmer 20 minutes. Remove from the heat ans stir in the oregano and crushed fennel seed. Let stand, covered about 5 minutes. (Leave uncovered if rice is too moist).
  • While the rice is cooking, cut the chicken into chunks. Cook in the oil in a large skillet over medium heat until cooked through about 3-5 minutes. Remove chicken from the skillet with a slotted spoon; add the sausage and green bell pepper. Cook, stirring constantly, until the sausage is cooked through. Remove from the heat, tip the pan and remove the excess fat.
  • Add the tomatoes to the skillet with the chicken, mixing well. Spoon the rice into a lightly greased 9x13 inch baking dish. Sprinkle with the mozzarella cheese.
  • Add the chicken to the sausage and peppers, and spoon the mixture evenly over the cheese. (The dish can be refrigerated at this point).
  • Bake covered in a preheated 350 degree oven for 25-30 minutes. Sprinkle with the swiss cheese, return to the over and bake about 2 minutes more, just until the cheese melts. (If the dish has been refrigerated, bake about 45 minutes before adding the remaining cheese).

Nutrition Facts : Calories 356.4, Fat 17.9, SaturatedFat 7.6, Cholesterol 66.9, Sodium 555.5, Carbohydrate 24.1, Fiber 1.4, Sugar 2.2, Protein 24.1

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.

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

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