Rating: 5 stars
3 Ratings
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  • 5 star values: 3

Make this chicken cassoulet dish the night before so the flavors have time to mix and develop. Then bake in the oven for a delectable dinnertime dish.

Jackie Mills
Recipe by MyRecipes September 2005

Gallery

Credit: Charles E. Walton IV

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
45 mins
total:
1 hr 25 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large deep-sided skillet over medium-high heat. Add chicken, and cook in batches, turning occasionally, 10 minutes or until well browned. Remove chicken to a plate, and set aside.

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  • Add sausage to skillet, and cook, turning often, for 6 minutes or until sausage is well browned. Remove from skillet.

  • Reduce heat to medium, and add onion, celery, and carrot to skillet. Cook, stirring often, 10 minutes or until softened. Stir in garlic, and cook 1 minute. Stir in broth, and scrape up any browned bits from bottom of skillet. Add tomato, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to mix well. Add chicken and sausage. Spoon into a 13- x 9-inch (4-quart) casserole dish.

  • Cover and refrigerate overnight, or combine breadcrumbs and remaining 1 tablespoon oil in a small bowl; stir to mix well. Stir in Parmesan cheese. Sprinkle mixture over casserole. Bake, uncovered, at 350° for 45 minutes or until chicken is no longer pink and crumbs are lightly browned.

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