CHICKEN AND SAUSAGE EXTRAORDINAIRE
We needed a recipe that fed a LOT of people, so we tried this one. We show up with it in hand, and our friend says, "Oh, this stuff! We loved it the last time you made it." I replied that it was a NEW recipe -- she proved me wrong by pulling out her personal cookbook and it was in there. Listed as coming from me, lol!
Provided by Nicole Bredeweg
Categories Pork
Number Of Ingredients 15
Steps:
- 1. Cook rice according to package directions and set aside.
- 2. In skillet, brown sausage and remove with a slotted spoon. Saute celery and onions in sausage fat until onion is transparent, not brown. Drain.
- 3. Stir in mushrooms and chicken and set aside.
- 4. Melt butter in large saucepan, add flour and mix well.
- 5. Over medium heat, slowly add cream, broth and poultry seasoning. Cook, stirring constantly, until mixture is fairly thick. Pour into large bowl.
- 6. Add salt, white pepper, rice, sausage-onion mixture and chicken-mushroom mixture.
- 7. Spoon into 10" x 14" buttered casserole dish.
- 8. Mix together melted butter and crushed crackers and sprinkle over casserole.
- 9. Bake uncovered at 350* for 40 minutes or until bubbly around edges.
- 10. This dish makes enough for 12 - 14 people so it could easily be placed into 2 smaller baking dishes and one may be frozen. If frozen, thaw in refrigerator and make sure it is thawed in the middle before cooking. Add 5 minutes to cooking time because casserole will be cold.
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