Healthy 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°.

HEALTHY CHICKEN SAUSAGE CASSEROLE

Steps:

• Coat a large pan with baking spray
• Add in chicken sausage - removing casing if necessary
• Cook until browned and set aside
• Re-coat Pan and add in garlic, peppers and onions
• Cook until browned
• Now add in tomatoes, mushrooms, chicken sausage from earlier, and the Italian seasoning
• Mix these ingredients well
• Add in water and tomato sauce
• Bring it up to a boil and let simmer for 15 minutes
• In a 9X13 casserole dish add in just enough sauce to cover the bottom of the dish
• Top with the uncooked pasta and cover with the rest of your sauce
• Finally top with the cheese.
• Cover with tin foil and cook at 350 Degrees | 177 Celsius for about an hour

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.

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 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.

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, including the chicken, 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.