26 November, 2010

Crowd-Pleasing Poultry Casserole | Louisiana Cookin'

Photo and recipe via Louisiana Cookin' 

Crowd-Pleasing Poultry Casserole ingredients
Makes 6 - 8 servings
1 (6-oz) box Uncle Ben's long grain and wild rice with herbs and seasonings
2-1/3 cups (about 18.7-ozs US) chicken broth
1-lb. fresh hot pork sausage or a mixture of 8-oz hot and 8-oz mild sausage
3-1/2 cups cooked, chopped chicken or turkey
2 (11-oz) cans cream of mushroom soup, undiluted
1 cup Pepperidge Farm
® Herb Seasoned Stuffing mix
2 to 3 Tbsp butter, melted

Optional, but preferred for serving
1 can of jelled cranberry sauce on the side

Preheat oven to 350°F.

Cook the rice according to the package directions, using the enclosed seasoning packet but substituting chicken broth for water.

Meanwhile, in a frying pan set over high heat, brown sausage, breaking it into small bits; drain well on paper towels. 

Once rice is cooked, transfer it to a large mixing bowl and add sausage, chicken and soup, blending well.

Place mixture in an ungreased 11- by 7-inch glass baking dish. Toss herb stuffing with butter and sprinkle evenly over casserole. 

Bake in preheated oven until warmed throughout and browned on top, about 30 minutes.  

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