I’ve prepared this dish several times. It was just okay the first few, but now I’ve figured out the right balance of the right ingredients, so the flavor is very good.
Its flavor, along with it being easily prepared in one pot, will make it a meal that appears regularly on my menus.
Ingredients
(Inspired by this recipe.)
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, diced
- 14 ounces smoked link sausage, sliced
- 2 cups cooked, diced chicken
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 1 ½ cups raw basmati rice
- Several dashes salt and black pepper
- A dash cayenne pepper (optional)
- 1 can (10.5 oz.) cream of chicken soup
- ½ cup sour cream
- ½ cup shredded parmesan cheese
Instructions
Heat a Dutch oven or large, high-walled skillet over medium high heat. Add the sausage and cook until browned. Remove the sausage and set aside. Remove excess grease from the pan (if needed), leaving only enough to sauté the vegetables.
Place the carrots, celery, and onion in the pan. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 additional minute, stirring constantly.
Add the chicken broth, parsley, thyme, sage, salt, black pepper, and cayenne pepper; bring to a boil.
When the broth boils, stir in the rice. Reduce the heat to low, cover, and simmer for 15 minutes (most of the broth will be absorbed). Gently stir the cream of chicken soup into the rice, then add the sausage and chicken, sour cream, and parmesan cheese. Continue heating over low heat, stirring occasionally, until the cheese is melted and the meats are thoroughly heated. Yield: 5 servings.
Notes
One-pot meals like this are so helpful on busy days! This one is especially great because the mixture of meats, veggies, and rice is hearty and flavorful. It contains everyday ingredients, so it isn’t expensive to prepare, and its simplicity appeals to some picky eaters.
Tools I find useful when preparing this dish include a 6-QT Dutch Oven, 5” Santoku Knife, and a solid cutting board.
You can easily modify the flavor of this by using other meats (such as turkey or ham), other veggies, and/or other flavors of cream soup. If you prefer to use regular long-grain white rice instead of basmati rice, simply decrease the amount of rice you add to 1 ¼ cup and simmer the rice for a bit longer (20 minutes instead of 15).
What tasty meals have you prepared lately?
