Creamy Chicken, Sausage & Rice Casserole

This recipe was featured in my newsletter dated April 11, 2007.

Creamy Chicken, Sausage & Rice Casserole
by Chip Desormeaux

1 package boneless thighs (1½#)
1# kielbasa sausage
1 med. onion, chopped
1 tbs. dried parsley
2½ cubes chicken bouillon, in all
½# fresh crinkle-cut carrots
½# frozen peas
3 c. rice
4¼ c. hot water
2½ c. béchamel sauce (recipe below)
1 c. shredded colby cheese

Béchamel Sauce:
2½ tbs. butter (not margarine)
2½ tbs. flour
2½ c. hot milk
1 cube Knorr chicken bouillon

Preheat oven to 350°.

Cut up the thighs and sausage into little 1" pieces. Sauté in a skillet on high until chicken is fully cooked and most of the water has boiled off. Stir in the parsley and 1½ cubes chicken bouillon (no additional salt needed).

Stir in carrots and heat through.

Measure out rice into a large casserole or roasting pan. Transfer meat mixture to the pan and add the peas. Stir to combine thoroughly.

Add the hot water to the skillet used to sauté meats and swirl around to collect as much of the drippings as possible and pour the water into the roasting pan. Stir to combine thoroughly.

Cover the roasting pan tightly with foil and bake for 50 minutes. (Note: we like it when a little bit of the rice sticks to the bottom of the pan and gets a little crunchy so I will usually put the oven rack just one notch below the center so it gets more heat on the bottom. Otherwise, you should put your oven rack one or two notches above center.)

Meanwhile, prepare the béchamel sauce: melt the butter in the same skillet (no need to clean it first). Stir in the flour and combine thoroughly, bringing the mixture to a light sizzle. Meanwhile, heat the milk in the microwave just until steaming, not boiling. Whisk in the milk about a cup or less at a time, ensuring it's thoroughly combined with the butter and flour each time before adding more milk. Bring the mixture to a very light simmer, stirring constantly, until it thickens. Break up and add the bouillon, stir it in. Set aside off heat, covered.

When the casserole comes out of the oven, stir up the rice to make sure everything is evenly mixed. Taste the rice for salt and to make sure it's fully cooked. Spoon the béchamel evenly over the rice (you may need to whisk and/or re-heat the sauce if it's been sitting for more than 10 minutes). Then cover lightly with the cheese. Return the casserole to the oven for another 5 minutes, just to melt the cheese. Serve.

This dish freezes beautifully. Let the casserole come to refrigerator temperature completely, seal it with plastic wrap before putting the casserole lid on—or cover it with foil if no lid. Skip the béchamel step if freezing. Just do the béchamel at the time of reheating.

Serves 6 easily.

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Creamy Chicken & Sausage Rice Casserole Recipe