Easy Sausage and Rice Casserole

Ingredients

• 1 pound sausage, I used pork
• 1 small onion, diced
• 3 stalks celery, diced
• 2 garlic cloves, minced
• 1 (14.5 ounce) can chicken broth or 1 3/4 cup water with bouillon
• 1 can cream of celery soup
• 1 cup uncooked rice
• ¼ cup slivered almonds (optional)

Instructions

1. Preheat oven to 350 degrees. In a medium-sized skillet over medium-high heat add the sausage, onion, celery, and garlic and cook until the vegetables are tender and the sausage is no longer pink.
2. Add the chicken broth, cream of celery, and rice mix until incorporated then transfer to a 2-quart casserole dish. Top with slivered almonds. Cover tightly with aluminum foil or glass lid and bake for 40 minutes. Let rest for 10 minutes before serving.

My family would rate this 4 out of 5 stars

Serve with Knotted Sweet Rolls

Chicken Stir Fry

Ingredients

• 2 tbsp cornstarch
• 1 1/3 cups reduced-sodium chicken broth
• 2 tsp soy sauce
• 2 tsp garlic salt
• 1/4 tsp ground ginger
• 1/2 cup sliced green pepper
• 1/2 cup carrots sliced
• 1 cup snow peas cut in half
• 2 cup broccoli
• 1-2 tbsp vegetable oil
• 2 tsp minced garlic
• 4-5 cooked chicken breast cubed
• 2 cup cooked white rice plain or add chicken bouillon

Instructions

1. Combine cornstarch, broth, soy sauce, salt, and ground ginger in a small bowl. Mix until smooth and set aside.
2. In a large skillet, stir fry veggies in oil for 6-8 minutes. Add garlic and stir fry for a few more minutes.
3. Add cornstarch mixture to skillet and bring to a boil. Cook for a few minutes.
4. Add chicken and heat through. Serve with rice.
   
   

    Source: Liluna 
   
   My family would rate this 4 out of 5 stars