Casserole of Chicken Sausage and Rice
Discover comfort food at its finest with this hearty Casserole of Chicken Sausage and Rice—a one-dish wonder that’s perfect for busy weeknights or cozy family dinners. Packed with flavorful chicken sausage, tender long-grain rice, and a medley of vibrant vegetables, this dish is elevated with aromatic Italian seasoning and the rich depth of diced tomatoes. Topped with a layer of bubbling, golden cheddar cheese, each bite delivers irresistible satisfaction. Best of all, this recipe is prepared in a single oven-safe skillet, making cleanup a breeze! Ready in just an hour, this casserole is simple, wholesome, and guaranteed to be a crowd-pleaser. Serve it warm with a sprinkle of fresh parsley for a pop of color and extra freshness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links chicken sausage (sliced)
- 1 medium onion (diced)
- 1 large bell pepper (diced)
- 3 cloves garlic (minced)
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes (undrained)
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat.
Add the sliced chicken sausage to the skillet and cook, stirring occasionally, for 4-5 minutes, or until lightly browned. Remove and set aside.
In the same skillet, add the diced onion and bell pepper. Cook for 4-5 minutes, or until the vegetables have softened.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Add the uncooked rice to the skillet, stirring to coat the grains with the vegetable mixture.
Pour in the chicken broth and the canned diced tomatoes, including their juices. Stir well to combine.
Season the mixture with Italian seasoning, salt, and black pepper.
Return the browned chicken sausage to the skillet, stirring to evenly distribute.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 35 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the skillet from the oven and sprinkle the shredded cheddar cheese evenly over the top.
Return the skillet to the oven, uncovered, for an additional 5 minutes, or until the cheese has melted and is bubbly.
Take the casserole out of the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1475 mg | 64% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.5 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
