Crowd-Pleasing Rice Bake Recipe

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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.
TOTAL TIME: Prep: 45 min. Bake: 30 min.
MAKES:18 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min.
MAKES: 18 servings


  • 9 cups chicken broth
  • 3 packages (2-1/2 ounces each) chicken noodle soup mix
  • 2 cups uncooked long grain rice
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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

Nutritional Facts

1 cup: 279 calories, 11g fat (3g saturated fat), 53mg cholesterol, 875mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 19g protein.


  1. 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.
  2. In a large skillet over medium heat, brown and crumble sausage until no longer pink. Remove with a slotted spoon and set aside.
  3. 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.
  4. 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.
Originally published as Crowd-Pleasing Rice Bake in Country Chicken Cookbook 1995, p68

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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