A delicious and rich one pot casserole loaded with chicken, sweet Italian sausage and cannellini beans. This is dinner cooked in one pot so you have less dishes to do!
Why you should make this casserole
Even with summer nearly here, comfort foods can still be made for dinner and don’t necessarily need to be in the winter only category. The best thing about this recipe is that it’s cooked in one pot and that means less dishes to clean. It also means cooking many ingredients in one pot creates a place where all the different flavors are saved making this casserole delicious.
what’s in this one pot casserole?
The main protein sources are chicken and pork. I used chicken thighs for a better flavor and have less chance of drying out after being simmered for an hour. Sweet Italian sausages are another great ingredient I love and can be used in so many recipes. After searing the chicken and sausage meat in a dutch oven, it’s important to deglaze the pot with some red wine, making sure to scrape up all of those crispy burnt pieces. Add crushed tomatoes, a handful of spices and some cannellini beans to help thicken the casserole and it’s ready to be slow simmered for an hour. This helps all of those flavors blend together so that when you lift the lid, all you have is a rich, thick and flavorful casserole.
FAQ’s about making this recipe
Yes but the thighs have more flavor and will tend to be not as dry.
Yes, transfer it to a sealed Tupperware container and keep in the freezer for up to one month.
Serve with some good crusty bread on the side and use it to mop up any leftover sauce!
more great casserole recipes
One Pot Chicken and Sausage Casserole
- 3 tbsp olive oil
- 1 pound boneless, skinless chicken thighs, roughly chopped
- 1 pound sweet Italian sausages, each one sliced into 5 pieces
- 1 cup diced onion
- 1 cup red wine
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- 2 bay leaves
- 1 ½ tsp chili powder
- 1 tbsp Italian herbs
- 1 tbsp minced garlic
- 3 tbsp Worcestershire sauce
- 1 28oz can crushed tomatoes
- 2 14oz cans cannellini beans, drained
- fresh parsley for garnish
- In a large heavy pot or dutch oven, heat the olive oil until hot.
- Add the chopped chicken and sear on high heat for 2 minutes, stirring at times.
- Transfer the chicken to a plate and add the sausage and diced onion.
- Cook the sausage and onion for 3-4 minutes and then add the red wine
- Deglaze the pot by scraping up any burnt pieces that are sticking to the bottom.
- Add the chicken, spices, garlic and Worcestershire sauce and stir well.
- Cook for 5 minutes over a low-medium heat.
- Add the crushed tomatoes and beans and bring to a simmer.
- Turn the heat to medium-low and, cover with a lid and cook for 1 hour, stirring every so often.
- Serve at once garnished with fresh chopped parsley and crusty bead.