This recipe comes together quickly as it uses sausage and chicken that is cooked ahead.
Ingredients:
- 1 (6 oz.) pkg. wild rice mix
- 2 Tablespoons olive oil
- 2 medium onions, diced
- 1 lb. white button orbaby bella mushrooms, chopped
- 1 lb. sweet Italian sausage (casings removed) or spicy if preferred, cooked and crumbled
- 2 lbs. boneless chicken breast, cut into bite-size pieces and cooked
- ¼ cup flour
- ½ cup cream
- 2 ½ cups chicken broth
- 1 ½ cups shredded cheddar cheese
Directions:
Preheat oven to 350° F. Cook the wild rice according to package directions. Set it aside. In a large skillet, heat the olive oil over medium heat. Sauté the onions and mushrooms in olive oil. When the vegetables are softened, add the cooked sausage and chicken to the skillet. Warm the meat through, then turn off the heat. In a bowl, whisk together the flour and cream. To a large saucepan, add the chicken broth and the flour and cream mixture. Cook on medium low, stirring frequently, until thickened. Turn off heat. Combine the vegetable/sausage/chicken mixture with the cooked rice. Add the chicken broth mixture and stir. When all is combined, put the ingredients into a greased 9 x 13-inch baking dish and cover with the cheese. Bake for 25 to 30 minutes until heated through.
Chef’s tips: Baby bella mushrooms, also called cremini mushrooms, are the same variety as white button mushrooms. However, they are more mature in age. Therefore, the color is darker, the texture is firmer, and the flavor is deeper (earthier) than button mushrooms. If it’s a fuller flavor you seek, use baby bellas. Otherwise, stick with traditional button mushrooms that are comparatively mild in color, texture, and flavor. It’s also your choice whether to use mild or spicy sausage. When feeding a crowd, mild is likely more favorable. However, if it’s a kick in flavor you seek, go spicy! If you enjoy this recipe and seek other crowd pleasers, check out our previously published recipes including one for Pork Ragu.
