Best Chicken Sausage Casserole Recipes

SAUSAGE 'N' CHICKEN CASSEROLE

Steps:

• Place potatoes in a greased 13x9-in. baking dish. In a small bowl, combine the salt, oregano, paprika and garlic salt; sprinkle half over potatoes. , Arrange sausage and chicken over the potatoes. Drizzle with oil; sprinkle with remaining seasonings. , Cover and bake at 400° for 55-60 minutes or until a thermometer inserted in the chicken reads 170°.

BAKED CINNAMON BREAD CASSEROLE WITH AL FRESCO COUNTRY STYLE CHICKEN BREAKFAST SAUSAGE

Steps:

• 1. Place the bread cubes,sausage and cranberries into a lightly greased 3-quart shallow baking dish. Toss to mix evenly.
• 2. Beat the egg substitute, skim milk and vanilla extract and cinnamon in a medium bowl with a whisk.
• 3. Pour the egg mixture over the bread cubes.
• 4. Stir and press the bread cubes into the egg mixture to coat.
• 5. Refrigerate for 1 hour or overnight.
• 6. Bake at 350°F. for 45 minutes or until a knife inserted in the center comes out clean.
• 7. Sprinkle with the confectioners' sugar. Serve with butter and syrup if desired.

CHICKEN, SAUSAGE AND WILD RICE CASSEROLE

Steps:

• Cook rice as directed using chicken stock as water.
• Pull chicken from the bone and chop.
• Fry sausage and drain. (I rinse with hot water to reduce fat.)
• Saute onions.
• Add soup to onion and sausage and pour into casserole.
• Top with chopped chicken, then rice.
• Sprinkle with bread crumbs.
• Cook covered with foil. B.
• ake at 350* for 30 minutes.

CHICKEN-SAUSAGE AND BEAN CASSEROLE WITH SAGE

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse bread until very coarse crumbs form (you should have about 3 cups). Add 2 tablespoons oil; pulse briefly to moisten. Season with salt and pepper; set breadcrumbs aside.
• In a medium saucepan, heat remaining 2 tablespoons oil over medium-high heat. Add sage; cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer sage to a paper-towel-lined plate; set aside (reserve pan with oil).
• Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add sausage and wine; cook, breaking sausage up with a wooden spoon, until cooked through, 3 to 5 minutes. Stir in beans; cook until beans are tender and creamy, about 5 minutes. Season with salt and pepper.
• Transfer sausage-and-bean mixture to a shallow 4-quart baking dish; scatter breadcrumbs over top. Place dish on a rimmed baking sheet, and bake until topping is golden, 25 to 30 minutes. Let cool 5 minutes before serving. Serve casserole topped with fried sage leaves.

CHICKEN SAUSAGE AND ROASTED CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss cauliflower in a bowl with lemon juice, olive oil, garlic, salt, and pepper. Pour into a baking dish.
• Bake, uncovered, in the preheated oven until softened, about 30 minutes.
• Heat a skillet over medium heat. Add chicken sausage; cook and stir until browned, about 6 minutes. Drain sausage on a paper towel-lined plate. Slice into 1-inch pieces.
• Mix sausage into the baked cauliflower mixture in the baking dish; sprinkle Parmesan cheese on top. Spread 8 dollops of ricotta cheese evenly across the top. Sprinkle red pepper flakes on top.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil until cauliflower and ricotta are lightly browned, about 5 minutes. Sprinkle fresh parsley on top.

CHICKEN SAUSAGE, MUSHROOM AND PASTA CASSEROLE -- WEIGHT WATCHERS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Coat a 9- X 13-inch baking dish with cooking spray. Cook pasta according to package directions; drain pasta and return to pot. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add breadcrumbs and reduce heat to medium-low; cook, stirring often, until toasted, about 4 minutes. Remove breadcrumbs to a small bowl; stir in Parmesan and oregano and set aside. In same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes; remove to a plate and drain any fat from skillet. Add pepper and onion to skillet; cook over medium-high heat, stirring frequently, until vegetables start to brown and soften, about 5 minutes. Add mushrooms and water to skillet; cook, stirring frequently, until vegetables are tender, about 8 minutes. Add vegetables, sausage and marinara sauce to pot with drained pasta; toss to coat. Spoon into prepared baking dish and sprinkle with mozzarella and reserved breadcrumbs. Bake until heated through and cheese melts, about 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving (about 1 1/2 cups). Make ahead tips: Assemble the casserole as directed but set aside the mozzarella cheese, 1/2 cup of the sauce and the breadcrumbs. Wrap the casserole tightly with plastic wrap and refrigerate up to 2 days. When ready to bake, let the casserole come to room temperature and then drizzle with the reserved sauce. Sprinkle with the cheese and breadcrumbs and bake as directed above. Place your casserole under the broiler for a minute after it's finished cooking, if you prefer your casseroles well-browned.

CHICKEN, BEAN AND SAUSAGE CASSEROLE

Steps:

• Heat oven to 350°F. In 11x7-inch (2-quart) glass baking dish, stir beans, tomatoes and garlic powder.
• Stir in sausage. Arrange chicken pieces in bean mixture.
• Cover with foil. Bake 40 to 45 minutes or until chicken is thoroughly heated.

BUFFALO CHICKEN-SAUSAGE CASSEROLE

Steps:

• FOR THE RICE:.
• Bring 1 cup rice and 2 1/4 cups chicken stock to boil in medium saucepan.
• Once boiling, stir once, cover, reduce heat and let simmer 40-45 minutes.
• FOR ONION/GARLIC MIXTURE:.
• Saute onion in olive oil for 3-4 minutes on medium heat.
• Add garlic, cumin and cayenne pepper and cook an additional minute, stirring frequently.
• Preheat oven to 350 degrees.
• Mix cooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and cheese together in large casserole dish.
• Add 1-2 dashes hot sauce (or more to taste) and stir again. If desired, sprinkle top with additional cheese.
• Bake uncovered for 25 minutes.
• Top individual servings with dollop of sour cream and fresh salsa.

SAUSAGE & CREAM CHEESE HASH BROWN BREAKFAST CASSEROLE - PLAIN CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, cook sausage until no longer pink. Drain fat.
• Stir together cooked sausage and cream cheese. Set aside.
• Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9x13-inch pan. Top with sausage/cream cheese mixture and shredded cheddar cheese.
• Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
• **Cover and refrigerate at this point if baking later.**
• Bake, uncovered, for 40 to 50 minutes.

LOW CARB SAUSAGE, MUSHROOM AND CHICKEN CASSEROLE

Steps:

• 1. Brown the sausage with the celery, onion and mushrooms.
• 2. Stir the softened cream cheese into the sausage mixture until well blended.
• 3. Coarsely chop the cooked cauliflower.
• 4. Mix all ingredients and spread in a greased 9"x13" baking dish.
• 5. If desired, dust the top with paprika.
• 6. Bake, covered with foil, at 350º for about 30 minutes.
• 7. Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

LOW CARB SAUSAGE, MUSHROOM AND CHICKEN CASSEROLE

Steps:

• Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9"x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350º for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

CHICKEN SAUSAGE CASSEROLE

Steps:

• Cook and debone chicken.
• Saute onions and celery for about 4 minutes in a bit of olive oil; add sausage, crumbling it.
• Cook until done, crispy.
• Prepare box of long grain rice per directions.
• (I use Uncle Ben's) Mix all ingrediants together in a 9x13 casserole dish (easiest to do with your hands); you'll likely have some left over that you can put in a smaller baking dish.
• Sprinkle liberally with black pepper Cover with aluminum foil and bake 30 minutes at 350 degrees.
• Freezes VERY WELL.

CHICKEN & SAUSAGE SPAGHETTI CASSEROLE

Steps:

• 1. These are the main ingredients for this recipe. NOTE: I DID NOT SEASON THE CHICKEN BREAST BECAUSE I COOKED IT WITH THE ITALIAN SAUSAGE, THAT IS ALREADY SEASONED..
• 2. Add chicken & sausages to a large pot, Cover the chicken & sausage with water & boil until the chicken breast Is tender. Skim off any fat that accumulates in the pot from the sausages.
• 3. Remove both the sausage and chicken and allow the chicken breast to cool until chicken is cool enough to handle. Add more water if needed to the pot, enough to cook the spaghetti and bring water back to boil & cook the spaghetti until al dente, according to directions on box.
• 4. Debone the chicken, and cut or break into smaller portions, then cut each of the sausages into about 4-5 pieces each.
• 5. Reserve 2 cups of broth from pot after the spaghetti has cooked to add to spaghetti mixture later, because it has a lot of flavor from the sausages, or use canned chicken broth. Then drain spaghetti in a colander and set aside till needed.
• 6. Chop the onion, garlic, peppers, and roasted red peppers.
• 7. Melt butter in pot from cooked chicken & sausages or a skillet add in the chopped vegetables and sauté until transparent, at least 7 or 8 minutes.
• 8. Remove from heat, transfer to a large bowl or use pot after it has cooled down, and add about half of the spaghetti, drained mushrooms, 1 cup of the shredded cheddar and stir, add in about half of the reserved stock, and stir until mixture is blended together. Then add in the seasoning and the canned soups, pepper jack cheese, remaining spaghetti, & stock if needed and stir, add in the chicken and cut sausages , stirring till it is all blended into the casserole.
• 9. Spray a 9X13 size casserole dish with cooking spray, add the spaghetti casserole to the dish and place in a preheated oven and bake for 45 minutes until heated through, then top with remaining half cup cheddar cheese and return to oven until cheese melts about 10 to 15 minutes.
• 10. Remove and serve while still hot. There is nothing more enjoyable than a one dish meal. You could add a salad and dinner rolls or garlic bread to make your meal complete.

CHICKEN CASSEROLE W/ PORK SAUSAGE & BROWN & WILD RICE

Steps:

• Cook bone-in chicken breasts in a large pot with desired seasonings (celery leaves, bay leaf, salt and pepper). Remove and let cool, reserving 1/2 cup chicken stock and debone chicken.
• Cook rice according to package (Ready rice takes 90 seconds in the microwave).
• Meanwhile, in a skillet cook sausage until brown, break into bits, and pour off fat.
• Stir in mushroom soup, mushrooms, Worcestershire sauce, reserved chicken stock, chicken and rice.
• Put into a greased baking dish and cover with buttered crumbs. Bake at 375 degrees Fahrenheit for 30 minutes.
• Can be made a day ahead or frozen.

CAULIFLOWER & CHICKEN SAUSAGE CASSEROLE

Steps:

• Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil. Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across. Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside. Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat. Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste. Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil. Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.

CHICKEN AND SAUSAGE CASSEROLE (WITH GRAPES)

Steps:

• Pour the can of white wine and chicken stock (good slosh) into a casserole pot. Add the tarragon, salt and pepper (I usually do about 20 twists) then as many grapes as you want. Usually the more you have, the better.
• Heat a frying pan and melt the butter, along with the chopped onion and celery. Cook until they're soft (2 minutes or so). Drain them using a metal spoon with holes before placing them into a large casserole pot.
• Next, put the flour in a glass dish and add the sausages and chicken.
• Make sure all sides of the meat are coated with flour, and the sausages have been pricked with a knife. The reason for doing this is so that they get sealed so wont lose their flavours when being cooked.
• Put them in the frying pan and you may need to add a little more olive oil. Fry them lightly, just so they are turning brown before transferring them to the casserole pot.
• Mix the meat with the juice in the pot just to spread it out, and place in an oven at 150oC for 2-3 hours. This will mean it can simmer and usually you will find the longer you leave it, the fruitier it will become as the grapes have had a chance to expel all their juices. You could turn up the temperature if in a hurry, and leave it in for an hour. The nice thing is, it is so versatile!
• Leave to stand afterwards for about 10 minutes, then serve either with rice or new potatos. Enjoy :).

CURRIED CHICKEN SAUSAGE CASSEROLE

Steps:

• Heat an ovenproof casserole or frying pan and add oil. Brown the sausages on each side until golden, about 10 minutes. Remove and place on a paper towel to absorb excess fat. Set aside.
• Add onions and garlic and sauté for 5 minutes until translucent. Add ginger and apple and sauté for a further 3 minutes until the apple start to soften. Stir in curry paste, chicken stock and tomatoes and bring to the boil.
• Add the browned sausages, bring back to the boil, cover, then place in a preheated oven at 180°C for 20 minutes.
• Place cornflour into a small bowl and cover with warm water, stir until smooth. Remove casserole from the oven and stir through the cornflour. Cover and return the casserole to the oven for a further 5 minutes to thicken.
• Lastly, sprinkle the casserole with chopped parsley and serve with hot mashed potato or steamed rice.

CHICKEN SAUSAGE & ZUCCHINI CASSEROLE

Steps:

• Preheat oven at 400.
• Cook penne as directed in boiling water; drain and set aside.
• Cut sausage into small slices (or remove casings so it can crumble as it cooks). Cook over medium heat in skillet.
• Remove sausage from skillet and then put in olive oil, zucchini and onion to saute.
• Add salt, pepper, and garlic after the zucchini and onion have softened.
• Make a slurry with the chicken broth and arrowroot power and add to vegetable mixture.
• Stir sausage back in, followed by the feta and mozarella cheeses.
• Either place in casserole dish or if using an oven-proof skillet, leave it as is, cover and put in oven until warmed through, about 20 minutes.

MUSHROOM CHICKEN & SAUSAGE CASSEROLE

Steps:

• Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all of the ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake at 350º for about 40 minutes until the top is nicely browned. Makes 8-12 servings Can be frozen