Italian Chicken Casserole

• 1 turkey Italian sausage links (about 1/4 pound), casing removed
• 1 small onion, chopped
• 1/3 cup chopped celery
• 2 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon paprika
• 2 teaspoons canola oil
• 3/4 cup water
• 1/4 cup sherry or chicken broth
• 1/4 teaspoon chicken bouillon granules
• 2 garlic cloves, minced
• 1/4 cup uncooked long grain rice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup sliced fresh mushrooms

1. Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside.
2. Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through.

turkey italian sausage, onion, celery, chicken, paprika, canola oil, water, sherry, chicken bouillon granules, garlic, long grain rice, salt, pepper, mushrooms

Taken from www.tasteofhome.com/recipes/italian-chicken-casserole/ (may not work)