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February is a great time to sleep in late, have a few friends over to watch a good movie or just relax. I hope you will enjoy these 2 casseroles for your next late morning gathering.

Sausage and Wild Rice Casserole

1 pound hot bulk sausage
1 large onion, chopped
2 cans (3 oz. each) mushrooms
¼ cup all-purpose flour
½ cup half & half
2 ½ cups condensed chicken broth
½ teaspoon poultry seasoning
1 Tbs. salt
2 packages (6 oz. each) long grain and wild rice, cooked
¾ cup toasted almonds, slivered

Sauté sausage. Drain on paper towel. Break into small pieces. Sauté onion in sausage drippings. Add mushrooms and cooked sausage. Mix flour with cream, add chicken broth and cook until thickened. Add seasonings. Combine all ingredients except almonds and pour into casserole. Bake 25-30 minutes at 350 degrees. Sprinkle with almonds when ready to serve.

10-12 servings

Hot Chicken Soufflé

6 slices white bread
2 cups diced, cooked chicken
1 ½ cups chopped onion
½ cup chopped green pepper
½ cup chopped pimento
½ cup chopped celery
½ cup mayonnaise

¾ tsp. salt
Dash of pepper
2 eggs, beaten
1 ½ cups milk
1 can (10 ¾ oz.) condensed cream of mushroom soup
½ cup shredded cheese

Cube 2 slices of bread and place in an 8x8x2 inch baking dish. Combine chicken, vegetables, mayonnaise and seasoning and spoon over cubed bread. Trim curst of remaining bread (4 slices) and arrange on top of the chicken mixture. Combine eggs and milk and pour over other ingredients in the baking dish. Cover and chill 1 hour or overnight in refrigerator. When ready to bake spoon soup on top and cook slow at 325 degrees about an hour or until done. Sprinkle cheese over top for the last few minutes of baking.

8 servings