Chicken, Sausage and Wild Rice Casserole

 This easy recipe features juicy and tender chicken, spicy pork sausage, earthy mushrooms, and a rich, nutty long grain and wild rice blend. Combine that with cream of mushroom soup and a flavorful chive and onion cream cheese spread for just the right amount of creamy deliciousness, and you have a winner!

INGREDIENTS:

•   1 rotisserie chicken
• 6 ounces long grain and wild rice original recipe, not instant*
• 1 pound ground pork sausage hot or regular roll (I used Jimmy Dean's)
• 1 onion peeled and chopped
• 8 ounces sliced mushrooms
• 2 cans cream of mushroom soup
• 8 ounces chive and onion cream cheese spread
• 1 cup grated sharp cheddar cheese
• ½ cup panko or regular bread crumbs
• 1 tablespoon chopped parsley Optional: for garnish

INSTRUCTIONS:

1. Preheat the oven to 350 °F degrees.
2. Remove the skin and bones from the rotisserie chicken and cut the meat into small bite-size pieces. Set aside.
3. Cook the long grain and wild rice blend according to the directions on the package.
4. While the rice is cooking, pan fry the sausage in an extra-large skillet or Dutch oven over medium heat for six to eight minutes or until it is mostly browned. Break up large pieces with a meat chopper or potato masher and drain any fat. 
5. Add the onion and mushrooms and cook for five to seven minutes more or until the sausage is thoroughly cooked and the onion and the mushrooms are tender.
6. Add the chicken, rice, cream cheese spread, and soup and mix thoroughly.
7. Pour the mixture into a 9×13 casserole dish sprayed with non-stick cooking spray. Sprinkle the cheese and panko evenly on top.
8. Bake the casserole for 45 minutes. Optional, garnish with parsley. Serve immediately.
9. Bake the casserole uncovered for 45 minutes. Optional, garnish with parsley. Serve immediately.