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Crowd-Pleasing Rice Bake

Crowd-Pleasing Rice Bake
Although I work full-time outside of the home, one of my favorite things to do when I have time is cook. This dish is perfect to take along to potlucks.
18 ServingsPrep: 45 min. Bake: 30 min.

Ingredients

  • 9 cups chicken broth
  • 3 packages (2-1/2 ounces each) chicken noodle soup mix
  • 2 cups uncooked long grain rice
  • 1 pound bulk pork sausage
  • 1-1/2 cups sliced celery
  • 2 large onions, chopped
  • 2 medium green peppers, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 6 cups cubed cooked chicken
  • 1/2 cup slivered almonds, toasted

Directions

  • In a large saucepan, bring broth to a boil. Stir in soup mixes;
  • simmer for 10 minutes. Add rice; simmer for 15 minutes. Remove from
  • the heat and set aside.
  • In a large skillet over medium heat, brown and crumble sausage until
  • no longer pink. Remove with a slotted spoon and set aside.
  • Discard all but 1 tablespoon drippings. Saute celery, onions and
  • peppers in drippings until tender. Stir in sausage, mushroom soup,
  • chicken and rice mixture until well mixed.
  • Pour into two greased 2-1/2-qt. baking dishes. Cover and bake at
  • 350° for 30 minutes or until rice is tender. Sprinkle with
  • almonds. Yield: 18 servings.
© Taste of Home 2013

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Crowd-Pleasing Rice Bake (continued)

Nutrition Facts: 1 serving (1 cup) equals 279 calories, 11 g fat (3 g saturated fat), 53 mg cholesterol, 875 mg sodium, 25 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013