Description Edit

This countrified meat dish is made with real fruit, vegetables, cream of chicken soup, and cheese, and is great for breakfast, lunch, or dinner, as it delivers a bold aroma that it provides for the sausage.

Ingredients Edit

  • ½ pound bulk pork sausage
  • 1 small tart cooking apple, peeled, cored, and chopped
  • ½ cup chopped celery
  • ½ cup chopped onion, red, white, or yellow only
  • 2 cups cooked rice
  • 1 x 10 ¾-ounce can condensed cream of chicken soup
  • ¼ cup chicken broth or water
  • ½ cup (2 ounces) shredded cheese (Colby, Cheddar, American, Swiss, or Monterey Jack)

Directions Edit

  1. Cook sausage until done in a medium skillet; stir to crumble.
  2. Pour off fat; return 1 tablespoon to the skillet.
  3. Add apple, celery, and onion; cook until vegetables are tender crisp.
  4. Blend in rice, soup and broth; heat thoroughly.
  5. Sprinkle with cheese and allow to melt before serving. Pair with other pork or vegetable dishes, if desired.
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