Sometimes you just need some good comfort food. Both of my kids have been home sick and I was craving comfort food. My mom used to make a similar version of this casserole growing up we always loved. it I added my spin on this by adding on some marinated artichoke hearts and spinach to try and make it a little healthy and add some greens:). I buy the microwave bags of rice so I don’t even dirty up a pot cooking the rice and mix the entire casserole right in the baking dish. This can easily be made ahead and stored in the fridge til ready to bake. It makes a big casserole so lots of leftovers and can feed a crowd. Enjoy!

L O A D E D C H I C K E N C A S S E R O L E

2 cups Wild rice cooked (I used 2 microwave bags)

1 pound ground sausage (I like the hot kind)

1 cup shredded chicken (used a rotisserie chicken)

1 cup marinated artichoke hearts

1 cup fresh spinach

1 small onion diced

1 small can sliced mushrooms drained

1 small can water chestnuts

2 cups grated sharp cheddar cheese

1 can cream celery soup

2/3 cup mayo

2/3 cup sour cream

1 teaspoon salt and 1 teaspoon pepper

1 teaspoon hot sauce

In a skillet brown the sausage and then place on paper towels to drain. In that same skillet add a little olive oil and add the diced onion, mushrooms and water chestnuts and sauté about 5-7 minutes.

In a large baking dish add cooked wild rice, cooked sausage, shredded chicken, marinated artichoke hearts, spinach and cheddar cheese.

In a bowl stir together cream of celery soup, mayo, sour cream, salt and pepper and hot sauce. Pour this mixture in the baking dish and stir all together.

Bake at 350 degrees about 40-50 minutes until bubbly.