Chicken Sausage And Cabbage Stew With Wild Rice Food

CHICKEN, SAUSAGE AND CABBAGE STEW WITH WILD RICE

Steps:

• Mix all ingredients except broth and soup in a 4 qt crock pot.
• Mix broth and soup in a bowl.
• Pour broth mixture over meat and vegetables; stir gently until blended.
• Cover and cook on low heat for 6 to 8 hours or until chicken is no longer pink in the center.

SLOW-COOKER CHICKEN, SAUSAGE AND CABBAGE STEW

Steps:

• In 4- to 5-quart slow cooker, mix all ingredients except broth and soup.
• In medium bowl, mix broth and soup. Pour over meat and vegetables in slow cooker; stir gently until blended.
• Cover; cook on Low heat setting 6 to 8 hours.

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.

SAUSAGE AND CHICKEN STEW

Steps:

• Heat a large stock pot over medium to medium high heat.
• Cook sausage until nice and brown, about 20 minutes.
• Remove sausage and set aside.
• Reserve 2 tablespoons fat from pan.
• Sauté onions until tender.
• Add bell peppers and garlic and cook until softened.
• Add wine, turn up heat and boil for 1 minute.
• Reduce heat to medium.
• Add potatoes, tomatoes, broth, tomato paste, water, oregano, basil and marjoram and simmer until the potatoes are tender, about 30 minutes.
• Add sausage and chicken and green beans (if using) and simmer uncover for about 20-30 minutes.
• Add cheeses and serve over rice if desired.