Cook the
l
ong grain rice according to d
i
rections.
Cook the wild rice about 45
minutes after washing it well.
Drain
both rices and mix together.
Cook
sausage in frying pan until done;
drain
grease.
Combine both soups and then add chicken broth until medium sauce is
a
t
tained.
Sauté in small amount of margarine the celery,
garlic, onions and m
u
shrooms
u
ntil tender crisp.
In a large casserole dish, layer the rices, chicken, sausage, vegetables and soup mixture.
Top
with
homemade
bre
a
d croutons (below) and bake at 350
degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling
around the edges. --HOMEMADE BREAD CROUTONS--
Melt 1/2 cup butter or margar
i
ne in pan.
Add 3 sli
c
es of bread that have been cut into crouton-sized pieces.
Stir these together and mix until all pieces are moist with
butter.
Spread
the croutons over the casserole and bake.
(They are worth the added effort.)
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FRAN'S CHICKEN
4 whole chicken breasts, s
k
inned and boned
2 cans cream of mushroom so
u
p
1 can milk
16 oz. sour cream
1 sm. bag Pepperidge Farm stuffing
Prepare stuffing according to package d
i
r
ections and let cool.
Cook chicken, cut breasts in half and lay in 9" x 13" baking dish.
Mix soup, m
i
lk and sour cream.
Pour over ch
i
cken.
Spr
i
nkle stuff
i
ng over soup mixture.
Bake, uncovered, for 1 hour
at 350 degrees.
Serves 8.
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