THIS RECIPE IS A FAMILY favorite when we get a big group together or even when I make it for myself. The recipe freezes well so there is no problem with making a lot. I just freeze single or family servings and heat them in the microwave when I want an easy meal.
I sometimes change it up a bit. For example, I don’t use almonds because some family members don’t eat nuts and I sometimes use 2 lb. pork sausage, one mild and one spicy, to add some extra flavor.
This casserole is not really Polish, but we have always called it that because Mom’s background is Polish, and this was served at her wedding reception in 1946. Her reception was at her Polish mother’s house and, apparently, all the neighbors each made a casserole dish so there would be enough to serve all the guests.
—Linda Serna, St. Vincent de Paul parish in Huntington Beach
DIRECTIONS
Chop celery, onions and green peppers. Set aside. Brown sausage in frying pan, remove sausage, then sauté your chopped celery, onions and green peppers in the grease. Set aside. Mix sausage and chicken together, set aside. To 9 cups of boiling water, add chicken soup. Boil for 9 minutes, then add rice. Boil for 9 minutes longer. Turn off heat and stir in the mushroom soup.
Layer in a 4- or 5-quart casserole dish: rice, sauteed greens, chicken and sausage, rice, sautéed greens, chicken and sausage, rice. Sprinkle almonds on top if you are using them. Bake for 1 hour covered in 350-degree oven.
This recipe serves 10 people. Enjoy!