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 seasonings2-1/3 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
Directions
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.
Bake in preheated oven until warmed throughout and browned on top, about 30 minutes.
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