Sausage and Rice

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A dump-and-bake sausage rice recipe that includes veggies, cheese, and plenty of herbs and spices in a single dish!

Course Dinner

Cuisine American

Keyword recipes with sausage and rice, sausage and rice, sausage and rice casserole, sausage rice recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 575kcal

Author Blair Lonergan

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

The total cooking time will vary based on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and some of the liquid should be absorbed. The sauce will continue to thicken as the casserole rests and cools slightly.

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.

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