CHICKEN CASSEROLE W/ PORK SAUSAGE & BROWN & WILD RICE

Chicken Casserole W/ Pork Sausage & Brown & Wild Rice image

Provided by KateL

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

6 large chicken breasts, cooked (bone in)
13 ounces uncle ben's long grain brown and wild rice mix
1 lb hot pork sausage
21 1/2 ounces canned cream of mushroom soup
1/2 lb mushroom, sauteed in
2 teaspoons butter, for 5 minutes at medium heat
2 teaspoons Worcestershire sauce
1/2 cup chicken stock
1 1/2 cups breadcrumbs (from day old bread or 3/4 cup bread crumbs and 3/4 cup Pepperidge Farm stuffing mix)
1/4 cup butter

Steps:

Cook bone-in chicken breasts in a large pot with desired seasonings (celery leaves, bay leaf, salt and pepper). Remove and let cool, reserving 1/2 cup chicken stock and debone chicken.
Cook rice according to package (Ready rice takes 90 seconds in the microwave).
Meanwhile, in a skillet cook sausage until brown, break into bits, and pour off fat.
Stir in mushroom soup, mushrooms, Worcestershire sauce, reserved chicken stock, chicken and rice.
Put into a greased baking dish and cover with buttered crumbs. Bake at 375 degrees Fahrenheit for 30 minutes.
Can be made a day ahead or frozen.

Nutrition Facts : Calories 480.1, Fat 32.3, SaturatedFat 11.9, Cholesterol 104.8, Sodium 966.2, Carbohydrate 17.4, Fiber 1, Sugar 2.6, Protein 28.8