Mushroom and Chicken Sausage Casserole

Mushroom and Chicken Sausage Casserole

  • Servings: 6-12
  • Difficulty: Moderate/Hard
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  • 3-4 Cups Diced Cooked Chicken  (Using canned chicken cuts down on prep time)
  • 1 Pound Pork Sausage
  • 1 Stalk Celery Chopped Fine
  • 1 Tablespoon Onion Chopped
  • 1/2 Pound Sliced Mushrooms
  • 8 oz Softened Cream Cheese
  • 16 oz Bag of Frozen Cauliflower Cooked Well and Drained (Can Use Fresh)
  • 8 oz Shredded Cheddar Cheese
  • Salt
  • 1/2 Tsp Pepper
  • Paprika (Optional)

First you will want to 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 of the ingredients and spread in a greased 9×13″ baking dish. If desired, dust the top with paprika. Bake at 350º for about 40 minutes until the top is nicely browned.  This will make 6-12 servings and can be easily frozen.  Enjoy!