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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.
  • 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 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


  • 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.

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