Sausage N Chicken Casserole
Dive into the hearty comfort of Sausage N Chicken Casserole, a one-dish wonder that's perfect for family dinners or cozy gatherings. This recipe combines tender, seared chicken breasts and flavorful Italian sausage with a medley of colorful vegetables—carrots, celery, onions, and baby potatoes—simmered in a richly seasoned broth of chicken stock, tomatoes, and warming spices like smoked paprika, thyme, and rosemary. Topped with melted cheddar cheese and a sprinkle of fresh parsley, this casserole offers layers of savory goodness in every bite. With just 20 minutes of prep time, it's an effortless way to turn simple ingredients into a filling, crowd-pleasing meal. Perfect for meal prep or to serve fresh out of the oven, this Sausage N Chicken Casserole is comfort food at its finest!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 links Italian sausage (mild or spicy)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 2 cups baby potatoes, halved
- 1.5 cups chicken broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper, then sear them in the skillet until golden brown on both sides, about 3 minutes per side. Remove and set aside.
In the same skillet, add the sausage links and cook until browned, turning occasionally, about 5 minutes. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add the halved baby potatoes to the skillet and stir them with the sautéed vegetables for 2 minutes.
Stir in the chicken broth, diced tomatoes (with their juices), thyme, rosemary, smoked paprika, salt, and black pepper. Bring the mixture to a simmer.
Transfer the vegetable and broth mixture to a large casserole dish.
Slice the browned sausage links into 1-inch pieces and add them to the casserole dish.
Place the seared chicken breasts on top of the mixture in the casserole dish.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil, sprinkle shredded cheddar cheese over the casserole, and return it to the oven uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley if desired, then serve hot.
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 7198 mg | 313% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 28.4 g | ||
| Protein | 206.0 g | 412% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1252 mg | 96% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5670 mg | 121% | |
*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.
