2 cups crushed meat sausage
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed chicken gravy
1 cup chopped green onions
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
salt and pepper to taste
3 tablespoons hot chicken bouillon granules (optional)
2 tablespoons chicken bouillon granules
1 cup chopped onion
1 pound shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C).
Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain grease from pan.
In a small bowl, stir together soup, gravy, chicken, green onions, hot pepper sauce, Worcestershire sauce, salt and pepper. Pour into skillet.
Bake at 375 degrees F (190 degrees C) for 10 minutes. Reduce heat to medium-low to keep from browning.
Pour casserole mixture into an 8x8 inch baking dish. Bake 15 minutes or until bubbly. Let cool 3 hours before stirring and serving.