Cheesy Chicken Sausage And Rice Casserole Food

CHICKEN, SAUSAGE AND RICE CASSEROLE RECIPE

Steps:

• Cook your chicken on the stove top until it's cooked through.
• Prepare and cook sausage in a skillet over medium-high heat until the sausage is browned.
• Pour off any fat form both the chicken and sausage.
• Combine both meats together and add mushrroms, celery, greep pepper, red pepper, onion, thyme, marjoram, and seasoing packet from the rice to the skillet and cook until the vegetables are grilled with a crisp outter coating.
• Once you have stirred the sausage and chicken mixture up combine it with the stock, soup, rice blend and 1/2 cup cheese into a 3-quart baking dish.
• Cover your baking dish and bake at 375 degrees for one hour.
• After you take your casserole out of the oven try to give it a good stir just to make sure all the ingredients are mixed together well.
• Sprinkle any additional cheese on the top and serve it up on a plate.

LIGHT CHEESY CHICKEN, SAUSAGE & RICE CASSEROLE

Steps:

• In a large skillet over medium heat and sprayed with non-stick spray, saute the sausage for 1-2 minutes on each side until browned. Remove from the pan and set aside. Add the onion, garlic, red pepper and chicken and cook for 5-6 minutes, or until the chicken is no longer pink in the center. Remove from the pan and set aside.
• Add the butter to the pan and heat until melted. Whisk in the flour and cook for 1-2 minutes or until browned. Gradually add in the milk, whisking with each addition until smooth. Add the cumin, paprika and salt and cook for 3-4 minutes or until thickened. Stir in the sour cream and cheddar until melted. Add the sausage, chicken mixture, brown rice and broccoli. Cook for an additional 5 minutes until heated through. Serve immediately.

CHEESY CHICKEN SAUSAGE AND RICE CASSEROLE

Steps:

• Pre-heat oven to 375 degrees. In a large non-stick skillet that is also oven-safe (if you don't have an oven safe skillet, just transfer everything to an oven-safe baking dish), heat 1/2 tablespoon olive oil. Add in the chicken sausage and saute for about five minutes. Remove sausage from pan and add more oil if needed. Add in onion, red pepper and green pepper and continue cooking until the peppers and onions are tender. Add in garlic and cook for a minute or two longer, or until fragrant. Season everything with salt, black pepper and cayenne pepper. Return the sausage back to the pan. Stir in white rice, then slowly stir in chicken stock. Bring to a boil, reduce heat to a gentle simmer. Add in sour cream and 1/2 cup cheddar cheese and stir to combine. If skillet is oven-proof, sprinkle remaining cheese over the top of the skillet. If skillet isn't oven-proof, transfer mixture to a casserole dish, then top with cheese. Bake for 30 minutes uncovered, or until the cheese is bubbly and the rice is tender.

CHICKEN, SAUSAGE AND WILD RICE CASSEROLE

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.

CHEESY SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat the oven to 350° and spray a 7x11 baking dish with a non-stick cooking spray. Set aside.
• In a large skillet, over medium high heat, add water and sausage.
• Cook until sausage is brown on both sides and water is absorbed (add additional water, if needed, 1 tablespoon at a time).
• Add onions to the skillet and continue to cook until onions are tender.
• Sprinkle with seasoning, pepper and red pepper flakes. Stir to combine.
• Pour soup, chicken broth and milk into skillet, stir and cook over medium heat. Bring to a slow boil then add 2 cups of cheese into sausage mixture, stir.
• Add cooked rice into pan, stir and then pour into prepared baking dish.
• Top with the remaining shredded cheese and cover with aluminum foil.
• Bake for 20-25 minutes or until cheese is hot and bubbly.
• Carefully remove from oven and enjoy.

CHEESY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Stir soup, water, rice, onion powder, black pepper, and vegetables in shallow baking dish.
• Add chicken. Season as desired.
• Cover.
• Bake for 50 minutes. Top with cheese and let stand.

CHEESY SAUSAGE/ RICE CASSEROLE

Steps:

• 1. Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish, set aside.
• 2. Brown sausage, onion, garlic, mushrooms, seasonings together in about 1 tablespoon oil, and drain.
• 3. Combine the rice with the sausage mixture. Add the pimentos.
• 4. Add soups and shredded cheese; stir to mix thoroughly. Pour mixture into greased casserole dish. Bake 25-30 minutes or until casserole bubbles in the center. Remove from oven and sprinkle additional cheese on top, if desired...I didn't. Bake for an additional 5 to 10 minutes. Roughly 40 minutes in all.
• 5. I think you could substitute just about anything in this dish for the mushrooms; if not a fan...it just had an awesome flavor. Make sure you use a flavorful sausage...as I think that is what made the dish wonderful!....Enjoy!

CHEESY SAUSAGE AND RICE

Steps:

• Boil the rice.
• In the meantime, brown up the sausage, drain and add the can of cream of chicken.
• Put rice in a bowl scoop a spoonful or two of the sausage mixture over the rice.
• Add cheese to your desire!
• Eat!

CHEESY CHICKEN & RICE CASSEROLE

Steps:

• Stir soup, water, rice, onion powder, black pepper and vegetables in an 11" x 8" (2 quart) baking dish.
• Top with chicken.
• Season chicken as desired, cover.
• Bake at 375 degrees for 50 minutes or until chicken and rice are done.
• Top with cheese.
• Let casserole stand.
• Stir rice before serving.