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Italian Chicken Casserole

By: Angela Jencks

"My aunt created this recipe, and the whole family has been enjoying it for years now. It's equally good with Polish or Italian sausage."

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

4 ounces turkey Italian sausages, casings removed
1 small onion, chopped
1/3 cup chopped celery
2 (4 ounce) skinless, boneless chicken breast halves
1/2 teaspoon paprika
2 teaspoons canola or vegetable oil
3/4 cup water
1/4 cup sherry, or chicken broth
1/4 teaspoon chicken bouillon granules
2 garlic cloves, minced
1/4 cup uncooked long grain rice
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms

Directions

Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside.
Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through.

Footnotes

Nutritional Analysis: One serving equals 378 calories, 11 g fat (2 g saturated fat), 89 mg cholesterol, 650 mg sodium, 27 g carbohydrate, 1 g fiber, 37 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch.