Chicken and Rice Casserole Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Tear the turkey breast meat from the bone and shred.

In a medium bowl, mix the milk and smoke sausage. Blend and place the meat into a large bowl. You may have to add more milk or sugar if you bring dry meat to a boil.

Place the chicken broth in a separate medium saucepan and stir over medium heat to cover.

Bring a large pot of water to a boil. Add the celery and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir in the chicken broth and simmer for a few minutes, stirring well.

Mix the flour, brown sugar, and onion into the pot of water. Stir constantly until everything is evenly coated.

Transfer the chicken mixture from the pot of water to the heat and pour it over the corn and stuffing. Drizzle a thin layer of vegetable oil onto a large baking dish. Pour the meat mixture over the corn stuffing, then sprinkle with the diced celery. Cover and let cook 10 minutes more, stirring occasionally to keep everything moist.

After 10 minutes of cooking, remove the foil and put the casserole in the pot of water. Add enough water to cover the bottom of the casserole, and bring to a boil. Reduce heat to medium low and simmer for 20 minutes, stirring occasionally.