Wednesday, 26 March 2014

Sausage and Chicken Casserole

It might be the end of March, but I am preparing for a blizzard. . . Warm comfy food for all!

Sausage and Chicken Casserole

Ingredients:

2 Small Onions
3-4 Cloves Garlic
About 1 cup diced Mushrooms
1 diced Red Bell Pepper
1 Zucchini
3 Sausages, I used a spicy Italian
2 Chicken Breasts
About 2 cups dry Penne noodles (or a bit more)
1 can tomato sauce, unseasoned
1 can diced tomatoes
Oregano
Basil 
Salt
Pepper
olive oil

Instructions:

To save time, I wrapped the sausages in tinfoil and baked them in an oven at about 400°F for 40 minutes, turning half way through cooking time.

In a large pot heat a small amount of olive oil over medium heat. Finely dice the onions and had to the heated oil. Season with salt and pepper.

Stir fry the onions until they are turning translucent. Finely mince the garlic cloves and also add to the pot. 

Dice the uncooked chicken breasts and add to the pot, season with salt and pepper. Stir and cook until cooked through. If you are using precooked sausages add them after the chicken is also cooked, if using chopped raw sausage meat, add it when you add the chicken.

Start a large pot of salted water to boil to cook the noodles. Prepare noodles according to package instructions.

Chop the pepper, mushrooms and zucchini. Add to the pot and cover. Let cook for about 5 minutes.

Uncover, and add the can of tomato sauce, and canned tomatoes, stir and season to taste with basil and oregano. Stir well and reduce heat. Let simmer while the noodles cook.

Lightly spray a casserole dish with cooking spray. 

Drain the noodles and return to the pot. Ladle the prepared sauce into the cooked noodles and stir to evenly coat and until there is enough sauce for your liking. I found I had a little sauce left over, but I will use that to make this again some other time. All I need to do is freeze it until then.

Transfer the coated noodles to the casserole dish.

Optional: Cover the top with shredded cheese!

Bake uncovered for about 1 hour at 350°F.

OR if using a slow cooker, after combining everything together, dump it all into the slow cooker stoneware, and then either heat it up on low for up to 5-6 hours, the noodles might get mushy, or between 2-3 hours on high.

Garnish with some fresh parsley and serve in a warmed bowl with fresh bread.

Enjoy!

Notes:

What was cooking one year ago?

Meat Balls

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