Chicken Casserole with Sausage and Swiss Chard


The chicken casserole with sausage and Swiss chard is a hearty meat and white bean stew that is lighter than the classic.


Chicken casserole

Traditionally made with rich pork sausage and duck meat, this chicken casserole is brightened with chicken thighs, but still comfortable, nutritious and satisfying. A true one-pot recipe, topped with garlic shavings and rich in fiber. Swiss chard is an uncommon addition, but its fried stems increase the taste, and the vegetables make the dishes more rounded.For more Swiss chard recipes, try this Swiss Chard Eggs Benedict with Asparagus and Swiss cheese shortbread.

Chicken casserole in a bowl.

What is a casserole?

Cassoulet is a hearty French meat and bean stew cooked slowly. Classic casseroles usually have duck, pork, and white beans. The name of this dish comes from a pot called “casserole”, the casserole is made from it.

What to serve with chicken casserole

One of the best things about casserole is that it is a complete meal. You can get fiber, protein, carbohydrates and vegetables from one dish. However, if you want to round it, I suggest your chicken casserole with salad or grilled vegetables.

How to store, freeze and reheat a casserole

Leftovers can be stored in the refrigerator or freezer for up to 4 days and up to 3 months. Store cooled leftovers in glass containers or freezer-safe trays, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat and microwave until heated.

Variety:

  • Green vegetables: If you want, feel free to replace Swiss chard with turnip greens, mustard greens or kale-just don’t throw away the stems.
  • sausage: Use any sausage you like. The one with apple and sage enhances the mild winter flavor, while the spicy Italian or Andouille exudes subtle heat.
  • beans: Yacanellini beans used in the Great North.

Chicken Casserole with Sausage and Swiss Chard

Chicken, Sausage, Swiss Chard Casserole

You will like more hearty chicken recipes:

Chicken Casserole with Sausage and Swiss Chard

417 Karls
34 protein
45.5 carbohydrate
10.5 Fat

Preparation time: 20 minute

Cooking time: 1 Hour

total time: 1 Hour 20 minute

The chicken casserole with sausage and Swiss chard is a hearty meat and white bean stew that is lighter than the classic.

  • 2 bundle Swiss chard,, About 10 ounces each
  • 2 Spoon olive oil, Divided into
  • 12 ounce Italian chicken sausage
  • 1/2 Cup panko or gluten-free breadcrumbs
  • 2 clove garlic, Chopped and separated
  • 2 Spoon Lightly packed fresh parsley leaves, Chopped
  • 1 Yellow onion, Chopped
  • 2 to 3 Radish, Cut into round or half moon shapes
  • 2 Celery Stalk, slice
  • ½ Cup Liquor
  • 8 Boneless and Skinless Chicken Drumsticks, (About 2 1/2 pounds), cut into 2 inch pieces
  • 1 Cup Low Sodium Chicken Soup
  • 2 Bay leaf
  • 1 Spoon Provencal herbs or dried rosemary
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper, To taste
  • 3 15 oz can Canellini beans, drained and rinsed
  • Heat the oven to 375F.

  • Peel the Swiss chard leaves from the stem. Cut the stems into thin slices and chop the leaves.

  • Heat 1 tablespoon of olive oil in a Dutch oven or heavy heat-resistant pot over medium heat. Bake the sausage links for about 2 to 3 minutes on each side, until completely browned. Cut the link into a circle and set it aside. Wipe the pot with olive oil and spray it.

  • Add the breadcrumbs to the pan and toast, stirring regularly, until golden brown.

  • Add 1/3 of the garlic, cook for another minute, then remove from the heat and transfer to a bowl. Stir in the chopped parsley and set aside.

  • Add the remaining 1 tablespoon of olive oil to the pot.

  • Add onions and sauté for 2 to 3 minutes, then add beet stalks, carrots and celery.

  • Cook, stirring regularly for 8 to 10 minutes, or until the vegetables start to soften and the moisture disappears. If they start to emit too much liquid, increase the heat to medium-high.

  • Add the remaining garlic and cook for about another minute.

  • Pour the wine and scrape any brown pieces from the bottom of the pan.

  • Increase the heat slightly and allow most of the liquid to cook.

  • Add chicken, chicken broth, bay leaf and vanilla, and simmer; cook until the liquid is reduced by about half, 5 to 7 minutes, adjust the heat as needed.

  • Add the chopped beet leaves (work in batches if necessary) and stir until they are slightly wilted.

  • Add the beans and sausage and stir.

  • Taste and adjust the seasoning with salt and pepper, and taste. I used 1 1/2 teaspoons of coarse salt, but you can reduce or omit the low sodium.

  • Transfer to the oven and cook for about 20 to 25 minutes, until the chicken is soft and the stew thickens. Sprinkle with breadcrumbs when serving.

Variety:

  • Vegetables: If you want, feel free to replace Swiss chard with turnip greens, mustard greens, or kale-just don’t throw away the stems.
  • Sausage: Use any sausage you like. The one with apple and sage enhances the mild winter flavor, while the spicy Italian or Andouille exudes subtle heat.
  • Beans: Yacanellini beans from the Great North.
  • Reduce sodium by using unsalted beans and reducing salt.

service: 2Cup, Calories: 417Kcal, carbohydrate: 45.5G, protein: 34G, fat: 10.5G, Saturated fat: 2G, cholesterol: 96.5Milligrams, sodium: 1120Milligrams, fiber: 9.5G, sugar: 5G

Blue smart point: 7

Green smart point: 10

Purple smart point: 7



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