| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chicken, Soups |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Bulk sausage |
|
|
Water |
| 1/2 |
c |
Converted long-grain white rice |
| 1 |
md |
Sweet potato; cut lengthwise into quarters and sliced |
| 4 |
c |
CREAMED CHICKEN |
| 15 |
oz |
Whole kernel corn; canned |
| 1 |
|
Chicken bouillon cube |
INSTRUCTIONS
1. Cook sausage in medium saucepan over medium heat, breaking up chunks
with wooden spoon, until no longer pink. Using a slotted spoon, remove
sausage to a plate. Discard fat in pan.
2. In same saucepan, bring 1 1/3 cups water to a boil. Add rice and sweet
potato, return to boil, reduce heat, cover and simmer 20 minutes until
potato and rice are tender. Add sausage, creamed chicken, corn and liquid
from can, w cup water and the bouillon cube. Stir until cube dissolves.
3. Cool, cover and refrigerate up to 2 days, or pack into freezer
containers and freeze up to 3 months.
cal: 457 Pro: 27g Carb: 63g Fat: 12g Sodium: 1086mg
Recipe by: Woman's Day
Posted to brand-name-recipes by "JoAnne Critten" <mcritten@wanweb.net> on
Mar 27, 1998
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