| The Eyes Of Texas Sausage Chicken Casserole | |
|---|---|
| Link ID | 2667 |
| Title | The Eyes Of Texas Sausage Chicken Casserole |
| Description | 2 c. chicken cooked and diced 1 lb. mild pork sausage 1 c. celery thinly sliced 3 bunches green olives sliced 1/2 lb. fresh mushrooms sliced (canned ones can be used) 2 cloves garlic finely minced 2 cans cream of mushroom soup 2 cans cream of chicken soup 2 - 3 c. chicken broth 1/2 c. wild rice uncooked 1 c. long grain rice uncooked 1 tbsp. worcestershire sauce (add to soup mixture) 1/3 c. port wine (add to soup mixture) Cook the long grain rice according to directions. Cook the wild rice about 45 minutes after washing it well. Drain both rices and mix together. Cook sausage in frying pan until done drain grease. Combine both soups and then add chicken broth until medium sauce is attained. Saute in small amount of margarine the celery garlic onions and mushrooms until tender crisp. In a large casserole dish layer the rices chicken sausage vegetables and soup mixture. Top with homemade bread croutons (below) and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling around the edges. --HOMEMADE BREAD CROUTONS-- Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have been cut into crouton-sized pieces. Stir these together and mix until all pieces are moist with butter. Spread the croutons over the casserole and bake. (They are worth the added effort.) |
| Category | Poultry |
| Keywords | |
| Date | Jan 1, 2008 |
| Contact Name | |
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