Ingredients
-
3 - 4
-
1
-
1
-
2
-
1
-
1
-
3/4
-
-
-
-
-
-
-
-
Directions
Chicken Sausage Casserole, My grandmother always makes this for family gatherings like the birth of a baby or a funeral, because it is very filling and comforting, and leftovers store really well I freeze it BEFORE baking, if I do, but it’d probably work well to freeze after it’s baked too My husband loves loves this recipe , This had a great flavor, but was runny, for some strange reason In my quest to clean out the pantry, I topped this with French-fried onions, which helped soak up some of the moisture I heated some up for lunch today, and it is no longer runny And like so many casseroles, it’s even better on the second day , My grandmother always makes this for family gatherings like the birth of a baby or a funeral, because it is very filling and comforting, and leftovers store really well I freeze it BEFORE baking, if I do, but it’d probably work well to freeze after it’s baked too My husband loves loves this recipe
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Steps
|
1
Done
|
Cook and Debone Chicken. |
|
2
Done
|
Saute Onions and Celery For About 4 Minutes in a Bit of Olive Oil; Add Sausage, Crumbling It. |
|
3
Done
|
Cook Until Done, Crispy. |
|
4
Done
|
Prepare Box of Long Grain Rice Per Directions. |
|
5
Done
|
(use Uncle Ben's) Mix All Ingrediants Together in a 9x13 Casserole Dish (easiest to Do With Your Hands); You'll Likely Have Some Left Over That You Can Put in a Smaller Baking Dish. |
|
6
Done
|
Sprinkle Liberally With Black Pepper Cover With Aluminum Foil and Bake 30 Minutes at 350 Degrees. |
|
7
Done
|
Freezes Very Well. |
