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Old 04-26-2003, 08:24 PM   #1
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MMM!! Dottie's Sausage, Mushroom and Cream Cheese Chicken Casserole

Just made this tonight for the first time!! Very good!!! DH loved it.
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Old 04-27-2003, 09:00 AM   #2
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Dottie's Sausage, Mushroom, and Cream Cheese Chicken Casserole!

4 boneless skinless chicken breasts
Garlic powder
Salt and pepper
Vegetable oil

1/2 pound roll type breakfast sausage
4 ounces cream cheese - softened
1 cup shredded Cheddar cheese - divided
8 ounces fresh button mushrooms - quartered
3 tablespoons chopped parsley

Sautee seasoned chicken and cut into bite size pieces. Set aside
Cook and crumble the sausage. Drain well and let cool slightly.
Place quartered mushrooms and cauliflower in the bottom of 9x12 casserole.
In a bowl, mix sausage, cream cheese, 1/2 the shredded cheese and parsley well. Spoon and smooth over mushrooms and layer chicken pieces on top.
Cover with foil and bake at 350 degrees for 30 minutes,
Remove foil, sprinkle remaining Cheddar cheese and parsley on top and bake an additional 15 minutes or until the cheese is melted and golden brown.
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Old 04-27-2003, 12:37 PM   #3
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Thanks! Glad you enjoyed it
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Old 04-28-2003, 07:38 AM   #4
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Dottie--question

In the directions of the recipe it mentions cauliflower, but not in the ingredients. Could you please clarify? I want to make this for dinner Tues. night. Thanks!!

Sue
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Old 04-28-2003, 08:03 AM   #5
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Here's the original recipe from the recipe room, and there's no mention of cauliflower in the directions.

Ingredients:
4 large chicken breast halves-- pounded even but not too thin
salt, pepper and garlic powder to season chicken
2 tablespoons olive oil
1/2 pound pork sausage-- roll type breakfast sausage
4 ounces cream cheese -- softened
1 cup shredded cheddar cheese -- divided
8 ounces button mushroom-- fresh, sliced or quartered
2 tablespoons chopped parsley -- (2 to 3), optional

How to Prepare:
Season chicken and brown for 3 minutes on each side in hot oil. Set aside and then crumble and cook the sausage. Drain well and let cool slightly. Preheat oven to 350f. Spray a casserole or baking pan with cooking spray and place mushrooms in the bottom. In a bowl, mix the sausage, cream cheese, 1/2 the shredded cheese and parsley well. Spoon and smooth over the mushrooms and place the chicken on top. Cover and bake for 30 minutes, remove cover, sprinkle over remaining cheese and parsley and bake an additional 15 minutes or until the cheese is melted and browned and the chicken is completely cooked.

Last edited by JazzyV; 04-28-2003 at 08:05 AM..
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Old 04-28-2003, 09:30 AM   #6
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I never added cauliflower, but I'm sure you could add it with the mushrooms
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Old 04-28-2003, 09:53 AM   #7
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I think I'm going to try this one tonight with hamburger...
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Old 04-29-2003, 01:36 PM   #8
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I don't know where the cauliflower came from?

I copied and pasted it from the "Handy Dandy Casserole" Sticky, cauliflower is posted in the directions. And yes, the original recipe doesn't list cauliflower in it????

Anyway, it's great recipe (I make it w/o cauliflower)

Thanks, Dottie!
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Old 04-30-2003, 07:17 AM   #9
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I wonder if my variation is in that thread and it does have cauliflower.

MUSHROOM CHICKEN AND SAUSAGE CASSEROLE
4 cups cooked chicken, cubed
1 lb. pork sausage
1 stalk celery, chopped fine
1 T. onion, chopped
1/2 lb. mushrooms, sliced
8 oz. cream cheese, softened
16 oz. bag frozen cauliflower, cooked well and drained
8 oz. shredded cheddar
Salt
1/2 t. pepper
Paprika (optional)

Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350º for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10-15 minutes. Makes 8-12 servings. (8 servings - 6 carbs each) (10 servings - 4.5 carbs each) (12 servings - 4 carbs each)

This is based on Dottie's Sausage, Mushroom and Cream Cheese Chicken Casserole. This is a favorite. It tastes like chicken and dressing.
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Old 04-30-2003, 04:57 PM   #10
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Sounds good!

LindaSue, you're website is
GREAT!!! So many good recipes!

Last edited by Jared6102; 04-30-2003 at 11:15 PM..
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Old 05-01-2003, 11:47 AM   #11
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My hubby feel in love with Dottie's recipe.
Love Love Love

I also wondered about the cauliflower, I did include it...yummy.

People have shared some really incredible recipes, I am having a ball trying all of them.

Thanks
Jadee
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Old 06-29-2011, 04:46 PM   #12
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bumping because I'm making this tonight (Linda sue's version)

Will try Dottie's after this.


they both sound delicious


EIGHT YEARS since this was posted. Wow.
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Old 06-29-2011, 07:06 PM   #13
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Linda Sue's version was the very first low carb casserole recipe I made back in 2003. It is awesome and still a favorite. It often comes up in threads about favorite recipes. It's great comfort food. I like to use sage flavored sausage or add sage seasoning in the fall so it has sort of a stuffing flavor.

Terri
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Old 07-03-2011, 11:35 PM   #14
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What kind of sausage do y'all use in this casserole? I have some mild italian pork sausage, but I'm not sure that's the right thing. Thanks!
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Old 07-04-2011, 02:58 AM   #15
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I use Italian hot sausage.
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Old 07-04-2011, 09:13 AM   #16
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I use breakfast sausage which gives the casserole a chicken and stuffing like flavor. Italian sausage would be good but it would change the flavor of the dish. In which case you could add some Italian seasonings, garlic, etc.
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Old 07-04-2011, 04:23 PM   #17
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Thanks, ladies. The "reminiscent of stuffing" flavor will probably make my husband have a condition we call "happy tummy" around here, so I'll probably give the breakfast sausage version a shot first.
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Old 03-27-2013, 08:09 AM   #18
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I skipped the chicken, used Two rolls of sausage with sage, two large boxes of sliced fresh mushrooms, and two whole bricks of cream cheese to make a large casserole and it was delicious. Next time I might sauté the mushrooms ahead to get some of the water out. At any rate, the scale was down this morning and I will most definitely make again.
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Old 03-27-2013, 08:55 AM   #19
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