Chicken Casserole W Pork Sausage Brown Wild Rice
Dive into the comforting flavors of this Chicken Casserole with Pork Sausage and Brown Wild Rice—an all-in-one baked dish that's hearty, balanced, and packed with wholesome ingredients. Tender chicken thighs, savory pork sausage, and a robust brown wild rice blend are layered with aromatic vegetables, including carrots, celery, and onions, for a symphony of textures and flavors. Infused with herbs like thyme and rosemary and baked in a rich chicken broth, this casserole becomes a one-pot wonder, perfect for weeknight dinners or family gatherings. Optional cheddar cheese adds an irresistible golden topping, while fresh parsley brightens the dish just before serving. Ready in just over an hour, this easy-to-make casserole is a satisfying, flavor-packed meal that will have everyone coming back for seconds! Ideal for those searching for "chicken casserole recipes," "rice casseroles," or "one-pot dinners."
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 0.5 pound Pork sausage (crumbled or links, casings removed)
- 1.5 cups Brown wild rice blend
- 3 cups Chicken broth (low sodium)
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 medium Carrots (sliced)
- 2 stalks Celery stalks (sliced)
- 2 tablespoons Butter (unsalted)
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Cheddar cheese (shredded, optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken thighs with half the salt and pepper. Brown the chicken on both sides, about 3-4 minutes per side, then remove and set aside.
In the same skillet, add the crumbled pork sausage. Cook until browned and fully cooked through. Remove and set aside.
Reduce the heat to medium-low and add the butter to the skillet. Stir in the chopped onion, garlic, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables are softened and fragrant.
Add the thyme, rosemary, remaining salt, and pepper to the skillet, stirring to combine. Remove the skillet from the heat.
In a 9x13-inch baking dish, spread the uncooked brown wild rice evenly on the bottom. Pour the chicken broth over the rice.
Layer the cooked vegetables on top of the rice, followed by the cooked sausage. Nestle the browned chicken thighs into the casserole, ensuring they are partially submerged in the liquid.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and sprinkle the optional shredded cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the rice is tender.
Remove the casserole from the oven and let it rest for 5-10 minutes. Sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.1 g | 244% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 6594 mg | 287% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.3 g | ||
| Protein | 183.9 g | 368% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1045 mg | 80% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2653 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
