Chicken Casserole W/ Lamb Sausage & Brown & Wild Rice

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 6 large chicken breasts, cooked (bone in)
• 13 ounces uncle ben's long grain brown and wild rice mix
• 1 lb hot lamb sausage
• 21 1/2 ounces canned cream of mushroom soup
• 1/2 lb mushroom, sauteed in
• 2 teaspoons butter, for 5 minutes at medium heat
• 2 teaspoons worcestershire sauce
• 1/2 cup chicken stock
• 1 1/2 cups breadcrumbs (from day old bread or 3/4 cup bread crumbs and 3/4 cup pepperidge farm stuffing mix)
• 1/4 cup butter

Recipe

• 1 cook bone-in chicken breasts in a large pot with desired seasonings (celery leaves, bay leaf, salt and pepper). remove and let cool, reserving 1/2 cup chicken stock and debone chicken.
• 2 cook rice according to package (ready rice takes 90 seconds in the microwave).
• 3 meanwhile, in a skillet cook sausage until brown, break into bits, and pour off fat.
• 4 stir in mushroom soup, mushrooms, worcestershire sauce, reserved chicken stock, chicken and rice.
• 5 put into a greased baking dish and cover with buttered crumbs. bake at 375 degrees fahrenheit for 30 minutes.
• 6 can be made a day ahead or frozen.