Chicken Casserole W/ Pork Sausage & Brown & Wild Rice

Ingredients

• 6 large chicken breasts
• cooked (bone in)
• 13 ounces uncle bens 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

Instructions

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.