Chicken And Sausage Casserole With Grapes Recipes

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SAUSAGE 'N' CHICKEN CASSEROLE



Sausage 'N' Chicken Casserole image

Meat-and-potato fans will fall for this recipe because simple seasonings bring out the flavors.#151;Alice Ceresa, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

5 medium potatoes (about 3 pounds), peeled and quartered
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 pound Italian sausage links, cooked and cut into 1-inch pieces
4 bone-in chicken breast halves, skin removed (7 ounces each)
2 tablespoons canola oil

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°.

Nutrition Facts : Calories 397 calories, Fat 15g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 1109mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

ROASTED SAUSAGES AND GRAPES



Roasted Sausages and Grapes image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 1/2 pounds Italian hot sausage
1 1/2 pounds Italian sweet sausage
3 tablespoons unsalted butter
5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
2 to 4 tablespoons dry red wine, preferably Chianti
3 tablespoons balsamic vinegar
Fresh Foccaccia or Ciabatta bread, to serve

Steps:

  • Preheat the oven to 500 degrees.
  • Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
  • Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
  • Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
  • Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
  • Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.

CHICKEN AND SAUSAGE CASSEROLE (WITH GRAPES)



Chicken and Sausage Casserole (With Grapes) image

I can guarentee, this recipe is for ANYONE!!! Children will love it for the sausages, adults will love it for the wine factor (it makes it really fruity). Founded by accident when needing to use up sausages. The more grapes you have the better, it doesn't matter if they are quite old! Also, there is no need to add water before putting in the oven, as the juices from the grapes make the perfect gravy. It's the best served with rice :)

Provided by Another cuppa

Categories     Chicken Breast

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

knob butter
1 celery heart
1 large onion
6 pork sausage
4 large chicken breasts
3 tablespoons chicken stock
1 pinch tarragon
salt & pepper
grapes (red or green, as many as you have)
1 (8 ounce) can dry white wine
4 tablespoons flour
olive oil

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 :).

CHICKEN SAUSAGE CASSEROLE



Chicken Sausage Casserole image

My grandmother always makes this for family gatherings like the birth of a baby or a funeral, because it is very filling and comforting, and leftovers store really well. I freeze it BEFORE baking, if I do, but it'd probably work well to freeze after it's baked too. My husband loves loves this recipe.

Provided by newspapergal

Categories     Chicken

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 -4 lbs chicken
1 lb sausage
1 box long grain rice
2 cans cream of mushroom soup
1 can water or 1 can chicken broth
1 cup diced onion
3/4 cup diced celery
black pepper

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.

Nutrition Facts : Calories 621.2, Fat 46.4, SaturatedFat 13.9, Cholesterol 160.5, Sodium 1177.5, Carbohydrate 8.6, Fiber 0.5, Sugar 2.1, Protein 40

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