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Sausage & Wild Rice Hotdish


Prep: 15 minutes
Bake: 25-30 minutes at 350 F

I changed mushrooms to kielbasa and water chestnut to slivered almonds. Everyone loves this!


16 oz. Jimmy Dean Mild Pork Sausage
1/2 Polish Kiełbasa Sausage
1/2 large Onion chopped
Pepper to taste
4 oz. Slivered Almonds
1/4 cup Flour
1 1/2 cups low sodium Chicken Broth
3/4 cups Milk
1 6.2 oz. package quick-cooking Long Grain & Wild Rice
1 large Chicken breast (boneless/skinless)

  1. In a 12-inch skillet, cook raw pork sausage and onion until sausage is brown and drain fat. Add sliced kiełbasa and slivered almonds. Cook a couple minutes. Stir in flour and pepper to taste. Add chicken broth and milk all at once. Cook and stir until mixture is thickened and bubbly. Cook and stir for one minute more. Remove skillet from heat.
  2. MEANWHILE, in a saucepan, cook long grain and wild rice mix according to package directions.
  3. Toss together the sausage mixture, rice, onion, and chicken or turkey. Transfer to a 2 1/2 or 3 quart oven-safe caserole dish.
  4. Bake, uncovered, in a 350 F degree oven for 25-30 minutes or until heated through.



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