Chicken Sausage Casserole
This chicken sausage casserole is a great midweek meal and the perfect one-pan recipe. A gluten free dinner ready in less than 30 minutes. This recipe serves 4 and can be batch-cooked and frozen.
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves of garlic crushed
- 10 x gluten free chicken sausages chipolata-style
- 2 x 400g tin of chopped tomatoes
- 1 x 400g tin borlotti beans drained
- 1 tbsp dried rosemary
- 75 ml white wine optional
- 75 g green olives roughly chopped
Instructions
- Heat the olive oil in a large pan over a low-to-medium heat. Add the onions and garlic and fry for 2-3 minutes until the start to go translucent.
- Turn the heat up to med/high, add the sausages to the pan and cook for 2-3 minutes, turning so they start to brown on each side.
- Once the sausages start to brown a little, pour in the tinned tomatoes, drained borlotti beans and dried rosemary. Add the wine if using. Add the olives, stir well and season generously with salt and pepper.
- Place the lid on the pan to bring to the boil and then turn the heat down to a low heat so the casserole is gently simmering. Simmer for 5 minutes with the lid still on.
- Remove the lid from the pan and cook for a further 10-15 minutes until the sausages are cooked through. Serve straight away.
Video
Notes
- This recipe can be made in bulk or frozen. Serve with rice, mashed potatoes or crusty gluten free bread.
- See the blog post above for ideas on gluten free brands of chicken sausages and substitutions.
Nutrition
Serving: 1g | Calories: 286kcal | Carbohydrates: 34g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 775mg | Fiber: 8g | Sugar: 15g
