Chicken, Sausage and Rice Casserole

Chicken, Sausage and Rice Casserole


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This casserole will create a mixture of tasty flavors from traditional to spicy. With this great sausage and chicken casserole mixture you will enjoy every bite with true gusto.

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Serving Size / Yield

6 servings


  • 1 lb. bulk pork sausage
  • 3 skinless boneless white chicken breasts, chopped
  • 1 pkg. (8 ounces) sliced mushrooms
  • 1 C. celery, coarsely chopped
  • 1/2 C. red pepper, coarsely chopped
  • 1/2 C. green pepper, coarsely chopped
  • 1 C. onion, coarsely chopped
  • 1 tsp. dried thyme, crushed
  • 1/2 tsp. dried marjoram, crushed
  • 1 box (6 ounces) seasoned long-grain and wild rice mix
  • 1 3/4 C. Swanson® Chicken Stock
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 C. shredded Cheddar cheese

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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.  

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