Chicken and Italian Sausage Casserole

2014-02-21
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 1:25 h
  • Ready In : 1:35 h

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Nutritional Info

This information is per serving.

  • Calories

    1410
  • Fat

    95 g
  • Sodium

    2450 mg
  • Protein

    117 g
  • Carbohydrate

    16 g
  • Fiber

    4 g

Chicken and Italian sausage casserole. This is one of my favorite casseroles! Boneless and skinless chicken breasts with vegetables and Italian sausages baked in an oven. You can also prepare this delicious casserole in a slow cooker.

How to Prepare  Italian Sausage Casserole in Slow Cooker

Serve it over cooked pasta, in baked potatoes or with crusty bread. Recipe adapted from https://www.bbcgoodfood.com/recipes/slow-cooker-sausage-casserole

Makes 4 servings

Ingredients: 2 red onions, peeled and finely chopped, 1 celery stick, washed and finely chopped, 2 tablespoons (30 ml) cooking oil, 4 carrots, peeled and chunked, 12 chipolatas, cut into halves, 1 large sweet potato, peeled and cut into chunks, 13 oz (400 g) tin tomatoes, 1 tablespoon (15 ml) tomato puree, 1 fresh thyme sprig, 1 fresh rosemary sprig, 1 beef stock cube


Instructions: In a large nonstick skillet, heat the cooking oil over medium-high heat. Add chopped onions and celery and fry, stirring occasionally, until vegetables are softened, for about 5 minutes. Remove cooked vegetables from the skillet and transfer to the slow cooker. Add carrots to the hot oil and fry, stirring occasionally, then remove from the skillet and transfer to the pot.

Using the same skillet, brown sausages all over. Remove from the pan and transfer to the slow cooker. Add sweet potato and tomatoes.

Put the tomato puree in a frying pan, then pour in 1 cup (250 ml) boiling water. Swirl everything around to pick up every last bit of flavor, then pour tomato mixture the slow cooker. Add herbs, beef cube. season with black pepper and stir well.

Cover slow cooker and cook on low-heat setting for 8 hours or until vegetables are cooked through.

Turn off the cooker and open the lid. Season sausage casserole with salt. Stir well. Remove the sausage mixture from the pot and transfer to serving plates. Serve hot.

You may also like Pressure Cooker Italian Sausages with Onions and Peppers

Chicken and Italian Sausage Casserole


Ingredients

  • 3 1/2 pounds skinless and boneless chicken breasts (cut into pieces)
  • 1/2 cup (125 ml) olive oil
  • 1 large yellow onion, peeled and chopped
  • 1 red bell pepper, cored and chopped
  • 1 yellow bell pepper, cored and chopped
  • 4 garlic cloves, peeled and minced
  • 4-6 Italian sausages
  • 16 oz (480 ml) can plum tomatoes, drained
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 cup (125 ml) dry white wine
  • 1 cup (250 ml) chicken stock
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 bunch chopped Italian flat leaf parsley

Method

Step 1

Preheat oven to 375°F(180°C).

Step 2

In a large frying pan, heat olive oil over medium-high heat. Season well chicken pieces and add to frying pan. Fry seasoned chicken pieces until browned (about 15 minutes).

Step 3

Remove cooked chicken from the heat and place in a casserole dish. Add sausages and Italian sausage to frying pan and cook until golden brown(about 5 minutes).

Step 4

Remove cooked sausages from the heat and add to casserole dish. Using the same frying pan, fry onion, red and yellow bell peppers and garlic for 5 minutes. Sprinkle with paprika and salt and mix well.

Step 5

Add dry white wine, reduce the heat to low and continue cooking for a few minutes. Add tomatoes, chicken stock and bay leaf, mix well and bring mixture to a boil. Then reduce the heat and simmer for 5 minutes.

Step 6

Remove mixture from the heat and pour into casserole dish. Cover casserole dish with a lid and cook in preheated oven for 1 hour. Garnish with chopped parsley and serve with cooked rice.

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