Chicken Sausage Rice Bake Recipes

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CHICKEN SAUSAGE RICE BAKE

A great casserole, full of flavors and very easy. It freezes well too. You can use common breakfast sausage in place of the Italian sausage. I usually use the ground sausage, not the links.

Provided by WildLightning

Categories     Chicken Breast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13



Chicken Sausage Rice Bake image

Steps:

  • Drain the tomatoes well, reserving the liquid. Measure the liquid and add tomato juice to make 3 3/4 cups liquid.
  • In a large saucepan, add the tomato liquid and bring it to a boil. Stir in the rice, butter and salt. Cover tightly and simmer 20 minutes. Remove from the heat ans stir in the oregano and crushed fennel seed. Let stand, covered about 5 minutes. (Leave uncovered if rice is too moist).
  • While the rice is cooking, cut the chicken into chunks. Cook in the oil in a large skillet over medium heat until cooked through about 3-5 minutes. Remove chicken from the skillet with a slotted spoon; add the sausage and green bell pepper. Cook, stirring constantly, until the sausage is cooked through. Remove from the heat, tip the pan and remove the excess fat.
  • Add the tomatoes to the skillet with the chicken, mixing well. Spoon the rice into a lightly greased 9x13 inch baking dish. Sprinkle with the mozzarella cheese.
  • Add the chicken to the sausage and peppers, and spoon the mixture evenly over the cheese. (The dish can be refrigerated at this point).
  • Bake covered in a preheated 350 degree oven for 25-30 minutes. Sprinkle with the swiss cheese, return to the over and bake about 2 minutes more, just until the cheese melts. (If the dish has been refrigerated, bake about 45 minutes before adding the remaining cheese).

Nutrition Facts : Calories 356.4, Fat 17.9, SaturatedFat 7.6, Cholesterol 66.9, Sodium 555.5, Carbohydrate 24.1, Fiber 1.4, Sugar 2.2, Protein 24.1

1 (28 ounce) can diced tomatoes
tomato juice
1 1/2 cups uncooked rice
2 tablespoons butter
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon fennel seed
1 1/4 cups shredded swiss cheese
1 1/4 cups shredded mozzarella cheese
2 whole chicken breasts, halved, boned ans skinned
2 tablespoons vegetable oil
1 lb sweet Italian sausage
1 green bell pepper, diced

BAKED RICE WITH SAUSAGE

This recipe is perfect for potlucks or church suppers since it produces a big batch and has flavors with broad appeal. Most folks can't guess that the secret ingredient is chicken noodle soup mix. -Naomi Flood, Emporia, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 14 servings.

Number Of Ingredients 10



Baked Rice with Sausage image

Steps:

  • In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 234 calories, Fat 12g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 771mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

2 pounds bulk Italian sausage
4 celery ribs, thinly sliced
1 large onion, chopped
1 large green pepper, chopped
4-1/2 cups water
3/4 cup dry chicken noodle soup mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup uncooked long grain rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted

CHICKEN, SAUSAGE AND WILD RICE CASSEROLE

One of my all time favorites! A wonderful blend of flavors. It is also a good recipe to freeze. I divide it in half, bake one and freeze one. Try it!!

Provided by lhbishop

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6



Chicken, Sausage and Wild Rice Casserole image

Steps:

  • Cook rice as directed using chicken stock as water.
  • Pull chicken from the bone and chop.
  • Fry sausage and drain. (I rinse with hot water to reduce fat.)
  • Saute onions.
  • Add soup to onion and sausage and pour into casserole.
  • Top with chopped chicken, then rice.
  • Sprinkle with bread crumbs.
  • Cook covered with foil. B.
  • ake at 350* for 30 minutes.

Nutrition Facts : Calories 257.6, Fat 19, SaturatedFat 6.1, Cholesterol 68.2, Sodium 389.3, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 17.7

12 ounces chicken breasts, boiled (reserve stock)
1 (6 3/4 ounce) package uncle ben's long grain and wild rice blend, with seasoning
1/2 lb hot sausage
2 medium chopped onions
2 98% fat-free condensed mushroom soup
breadcrumbs

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