Tuesday, March 30, 2010
I can't take credit for this recipe, because it's really my mom's infinite culinary wisdom. A few years back, when I had just graduated from boiling macaroni to cooking meat to the point where it was still recognizable (shamefully, I didn't really start cooking until about 5 years ago), mom made me an apron for Christmas, accompanied by a cookbook with all of our favorite family recipes. Dad's chili, broccoli cornbread, pumpkin roll - you name it, it was in there. Chicken, Sausage & Wild Rice casserole was always one of my favorite incredibly comforting meals that my mom made when she wasn't busy taking me to the ER for eating bees and stuffing pennies into my nose (seriously).
Chicken, Sausage & Wild Rice Casserole
1 whole chicken breast, boiled and shredded
1 lb sage sausage, cooked & crumbled
1 can cream of mushroom soup
1 box instant long grain & wild rice
1 small jar of mushrooms, sliced
1 small jar of diced pimentos
Combine all of your ingredients and pour them into a 10x10 glass baking dish and bake for about 30 minutes at 350. It's that easy.
One of the things I've always been meaning to do with this is take the leftovers, reheat it on the stove top with some chicken broth and make soup out of it. We still have a bit leftover, so if I remember to do that, I'll let you know how it turns out.