Chicken Casserole W/ Pork Sausage & Brown & Wild Rice

• 6 large chicken breasts, cooked (bone in)
• 13 ounces uncle ben's long grain brown and wild rice mix
• 1 lb hot pork sausage
• 21 12 ounces canned cream of mushroom soup
• 12 lb mushroom, sauteed in
• 2 teaspoons butter, for 5 minutes at medium heat
• 2 teaspoons Worcestershire sauce
• 12 cup chicken stock
• 1 12 cups breadcrumbs (from day old bread or 3/4 cup bread crumbs and 3/4 cup Pepperidge Farm stuffing mix)
• 14 cup butter

1. Cook bone-in chicken breasts in a large pot with desired seasonings (celery leaves, bay leaf, salt and pepper).
2. Remove and let cool, reserving 1/2 cup chicken stock and debone chicken.
3. Cook rice according to package (Ready rice takes 90 seconds in the microwave).
4. Meanwhile, in a skillet cook sausage until brown, break into bits, and pour off fat.
5. Stir in mushroom soup, mushrooms, Worcestershire sauce, reserved chicken stock, chicken and rice.
6. Put into a greased baking dish and cover with buttered crumbs.
7. Bake at 375 degrees Fahrenheit for 30 minutes.
8. Can be made a day ahead or frozen.

chicken breasts, brown, hot pork sausage, cream of mushroom soup, mushroom, butter, worcestershire sauce, chicken, breadcrumbs, butter

Taken from www.food.com/recipe/chicken-casserole-w-pork-sausage-brown-wild-rice-326542 (may not work)