2 pkg. Ready to Serve Brown & Wild Rice
4 chicken breasts, cooked, boned, and cut into bite-sized pieces
1 lb. mild bulk sausage
1 can (4 oz.) Shiitake mushrooms, drained
2 cans cream of mushroom soup
1 Tbsp. Worcestershire sauce
1 cup half and half
1/2 cup butter, melted
1 cup Panko bread crumbs (or 1 cup French fried onions)
4 chicken breasts, cooked, boned, and cut into bite-sized pieces
1 lb. mild bulk sausage
1 can (4 oz.) Shiitake mushrooms, drained
2 cans cream of mushroom soup
1 Tbsp. Worcestershire sauce
1 cup half and half
1/2 cup butter, melted
1 cup Panko bread crumbs (or 1 cup French fried onions)
Cook rice according to package. In a large frying pan brown sausage, breaking
into pieces. Drain excess grease. Add
mushrooms, soup, Worcestershire sauce and milk.
Mix until well blended. Add rice
and chicken. Mix well. Place in 9 x 13 baking dish sprayed with
non-stick spray. Cover and refrigerate
overnight.
Preheat oven to 375 degrees. Combine breadcrumbs and butter. Sprinkle over dish (or use French fried
onions, no butter added). Bake 30-35
minutes or until bubbly and breadcrumbs are slightly browned. Serves 8
Martha: I was a little unsure about using the sausage
in this dish but from the reviews I've gotten from my food testers, I'm glad I
did. The original recipe called for long
grain & wild rice but I decided to speed it up by using the Ready to Serve
Minute Rice. I also changed the fresh
mushrooms to the canned Shiitake. It
called for canned milk which I changed to half & half. And then I did something that I do quite
often. I sprinkled half of the dish with
the Panko and butter breadcrumbs and the other half with French fried
onions. That gave me 2 different
tastes. Which did I like best? Both!
Lillian:
This dish is great for a pot luck dinner especially since the bulk of the work
can be done the day, or evening, before it is needed. For home, I will have to
bake it in two smaller dishes and freeze one for later use. This one is
definitely a "try it, you'll like it" recipe.
Food
Tester Carol:
If you are just lolling around on a Sunday afternoon and need something
to bring you up to a positive spin and make you feel like singing, then try
this recipe which will be a quick and easy way to remind yourself of all the
great Thanksgiving and Christmas meals with sage dressing. How does Martha get
such a nice “bite” in these dishes, that are tender and easy to eat but still
have something crunchy to make them feel like a snack!
Poultry
Seasoning (this isn't a tip but it's good) - This blend brings out the best
flavors of chicken and poultry without adding salt. It's a good addition to stews, soups,
casseroles, stuffings, and dumplings.
1/2 cup dried sage, 1 cup dried parsley, 1/4 cup
dried rosemary, 1.4 cup dried summer savory, 1 Tbsp. fresh marjoram or 1/4 cup
dried, 1/2 tsp. ground black pepper, 1.2 tsp. onion powder.
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