2.5-3 lb. cooked chicken; skinned, boned and cut into chunks
1/4 cup all-purpose flour
1/2 cup heavy whipping cream
2.5 cups chicken stock or broth
pinch dried oregano
pinch dried thyme
pinch dried marjoram
1 teaspoon salt
1/8 teaspoon pepper
Instructions
Preheat oven to 350F. Cook rice according to package directions.
Brown sausage in large skillet over medium heat. Remove sausage
wit slotted spoon. Saute mushrooms and onions in sausage fat until
onion is transparent. Drain and stir in chicken. Set aside.
Mix flour with cream in medium-size saucepan; whisk until smooth.
Add broth and cook over medium heat until mixture resembles a
thick white sauce. Pour into large bowl. Add seasonings, rice,
sausage and chicken mixture. Mix thoroughly. Place in 9x13-inch
baking dish and bake at 350F for 25-30 minutes.
Note- May be made ahead and refrigerated or frozen. Bring to room
temperature before baking. May substitute 6 oz. box long grain and
wild rice for wild rice, oregano, thyme and marjoram.
Originally Submitted
8/26/2013
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