Sausage-and-Chicken Cassoulet

Name: Sausage-and-Chicken Cassoulet
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 448 grams great Northern beans, rinsed and drained; 411 grams diced tomatoes with onion and garlic, drained; 454 grams uncooked chicken breast strips, chopped; 397 grams chicken broth; 170 grams package buttermilk cornbread mix; 2 teaspoons dried thyme; 454 grams package smoked sausage, sliced; 158 milliliters water or milk

You can never have too many main course recipes, so give Sausage-and-Chicken Cassoulet a try. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 543 calories, 34g of protein, and 26g of fat per serving. If you have amazing northern beans, canned tomatoes, buttermilk cornbread mix, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium heat 8 minutes or until browned.

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Sausage

Equipment you will use

Frying Pan

Remove sausage from skillet, and drain on paper towels, reserving drippings in skillet. Set sausage aside.

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Sausage

Equipment you will use

Paper Towels

Frying Pan

Cook chicken in hot drippings in skillet over medium-high heat 5 minutes or until brown.

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Whole Chicken

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Frying Pan

Return sausage to skillet with chicken. Stir in beans and next 3 ingredients. Bring to a boil.

Ingredients you will need

Whole Chicken

Sausage

Beans

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Frying Pan

Stir together cornbread mix and 2/3 cup water.

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Cornbread Mix

Water

Pour evenly over hot sausage mixture in skillet.

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Sausage

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Frying Pan

Bake at 400 for 30 to 35 minutes or until golden.

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Oven

Let stand 10 minutes before serving.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread

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Buttermilk

Cornbread

Mix. We also used a Le Creuset 2 1/4-quart (8 1/2-inch-diameter x 3-inch-deep) Saucier Pan at one testing and a hand-me-down 3-quart (10-inch-diameter x 3-inch-deep) cast-iron skillet at another testing. Both skillets worked fine.

Equipment you will use

Frying Pan