Crowd-Pleasing Rice Bake Recipe

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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.
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 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.
Originally published as Crowd-Pleasing Rice Bake in Country Chicken Cookbook 1995, p68

Nutritional Facts

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

  • 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
  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. 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.
Originally published as Crowd-Pleasing Rice Bake in Country Chicken Cookbook 1995, p68

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