1 ring (13.5 ounces) smoked sausage or kielbasa, sliced into ¼-inch pieces
1 yellow onion, finely diced
1 green bell pepper, finely diced (I used a frozen mix of peppers and onions)
1 red bell pepper, finely diced
1 teaspoon garlic, minced
2 cups instant white rice
2 cans (10.75 ounces each) cream of chicken soup
2 cups chicken broth
2 cups mild cheddar cheese, shredded, divided
salt and pepper to taste (I didn't add any and it didn't need any salt at all)
¼ cup unsalted butter, sliced into 4 pats
Instructions
Preheat oven to 400°F. In a skillet, add sausage
slices and sear until browned, about 2-3 minutes
per side.
Remove skillet from heat. Move sausage to a bowl.
Add onion, green and red bell peppers to pan and
cook until soft. In a large bowl, mix garlic,
rice, cream of chicken soup, chicken broth, 1 cup
of cheese, salt, and pepper. Stir to combine. Pour
into a 9x13 pan. Top with butter slices and
remaining cheese. Cover with aluminum foil and
bake for 30 minutes.
Remove foil and bake for an additional 20 minutes,
or until cheese is hot and bubbly.
Originally Submitted
4/22/2024
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