With about 10 minutes of prep, this dump-and-bake sausage and rice recipe is an easy dinner that cooks in one dish! There’s no need to simmer the rice, brown the sausage, or sauté the veggies in a skillet, making it a perfect option for busy weeknights.
Table of Contents
If you love sausage and rice recipes, don’t miss this one-pan smoked sausage and rice, this one-pot easy chicken bog, and this chicken and sausage jambalaya, too.
This Sausage Rice Recipe is a Weeknight Winner
We love the ease of dump-and-bake recipes, so I’m always looking for new ways to tweak some of our favorites. This sausage rice recipe is a twist on our wildly popular dump-and-bake chicken broccoli rice casserole, and trust me — you’re going to love it!
I’ve opted for chicken sausage here, but you might prefer smoked sausage or kielbasa instead. Add plenty of herbs and spices, broccoli florets, diced tomatoes, tender white rice, and some gooey melted cheese, and you’ve got an entire dinner in one dish. It’s the easiest and tastiest way to feed a family, especially on your busiest nights.
Ingredient Notes and Tips for Success
- Start with fully-cooked sausage links. I’ve shown a sweet-and-savory chicken apple sausage here, but the meal would also be delicious with kielbasa, a Cajun sausage like andouille, this zesty chicken sausage with chipotle and Monterey Jack cheese, smoked pork sausage, or beef smoked sausage. Use whichever option your family prefers.
- This recipe is specifically designed for and tested with long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
- I use a package of frozen broccoli florets to minimize prep work. There’s no need to thaw the broccoli first; it becomes very soft by the end of the baking time. Fresh broccoli chopped into bite-size florets will also work.
- Use the recipe as a basic formula and make it your own. For instance, give it a zesty spin by using a Cajun seasoning blend or a Creole seasoning blend. Try an Italian twist by using fully-cooked Italian sausage and Italian seasoning. Other good herbs and spices include smoked paprika, cayenne pepper, rosemary, basil, chives, and seasoned salt.
How to Make Sausage and Rice Casserole
Thanks to the dump-and-bake method, this easy sausage and rice recipe comes together with just a few minutes of actual hands-on effort. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Whisk together the condensed soup, broth, and seasoning in a 9 x 13-inch casserole dish.
- Stir in the uncooked rice, tomatoes, frozen broccoli (yes, still frozen!), and sliced sausage.
- Cover the dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
- Bake until the rice is tender, about 55-60 minutes.
- Fluff the rice with a fork to gently stir the ingredients. Sprinkle cheese over top.
- Return the dish to the oven (uncovered) for a few more minutes, just until the cheese melts.
- Garnish with sliced green onions or fresh herbs and serve!
Serving Suggestions
If you’d like to round out the one-pot meal with a couple of side dishes, pair the sausage and rice with a crisp green salad dressed in lemon vinaigrette or Dijon vinaigrette, bagged coleslaw mix tossed with this easy coleslaw dressing, a loaf of crusty no-knead Dutch oven bread, or a basket of sour cream blueberry muffins, cornbread muffins, homemade garlic bread, or corn sticks.
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The rice will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. Don’t overcook the dish or you’ll end up with gummy, mushy rice.
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days. I do not recommend storing leftovers in the freezer, as rice tends to get mushy when thawed.
- How to Reheat: Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for about 1 minute.
Sausage and Rice
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- 2 cups chicken broth (or sub with water or milk)
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- 1 cup uncooked long grain white rice
- 1 (14.5 ounce) can petite diced tomatoes, well drained
- 1 (12 ounce) package frozen broccoli florets (or cuts)
- 12 ounces fully cooked chicken sausage, sliced into rounds (or sub with other fully-cooked sausage, such as kielbasa, andouille, or smoked sausage)
- 1 cup grated sharp cheddar cheese
- Optional garnish: chopped fresh parsley or thyme
Instructions
- Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the cream of chicken soup, broth, salt, garlic powder, onion powder, oregano, pepper, thyme, and parsley. Stir in the uncooked rice, tomatoes, broccoli, and sausage. Stir again so that everything is well combined.
- Cover tightly with foil and bake until much of the liquid is absorbed and the rice is tender, about 55-60 minutes. Use a fork to fluff the rice. If your rice is still too firm after 1 hour, cover the dish tightly and return it to the oven for 5-10 more minutes, or until it’s tender. Be careful that you don't overcook the rice or it will become mushy.
- Sprinkle the cheese on top of the dish.
- Return the dish to the oven (uncovered) just until the cheese melts, about 5 more minutes. Garnish with chopped fresh herbs if desired. Let it cool slightly, then serve.
Notes
Nutrition
Recipe Variations
- Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The cooking instructions remain the same.
- Try a different flavor of condensed soup. For instance, use cream of celery or cream of mushroom soup if you like.
- Swap out the broccoli and tomatoes for different vegetables. Frozen peas or corn, frozen mixed vegetables, sauteed sliced mushrooms, finely diced red bell peppers, and diced or grated zucchini are all good options.
- Top the casserole with other good melting cheeses, including Colby, Colby Jack, Monterey Jack, Pepper Jack, or mozzarella.
- Add buttered Ritz crackers, buttered seasoned bread crumbs, or buttered panko breadcrumbs at the same time that you add the cheese if you like a crunchy topping.
More Recipes Using Sausage and Rice
Crockpot Gumbo with Chicken, Sausage, & Shrimp
4 hours hrs 30 minutes mins
New Orleans Red Beans and Rice Recipe
14 hours hrs 40 minutes mins
Dump-and-Bake Italian Sausage Recipe with Rice
1 hour hr 25 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!