Looking for a fresh take on sausages for dinner? This One Pan Chicken Sausage Casserole is a quick and easy weeknight meal that’s packed with flavour and a great alternative to the usual bangers and mash. With tender sausages, hearty veggies, and a rich, creamy sauce, it’s a comforting meal that comes together in no time. Serve it with crusty bread, mashed potatoes, or even rice for a satisfying dinner the whole family will love.
Ingredients:
6-8 chicken sausages
1 tablespoon olive oil or rapeseed oil
1 medium carrot, finely diced
1 small brown onion, finely diced (or 2-3 spring onions, sliced)
2 cloves garlic, minced
1 bunch asparagus (about 225g), trimmed and cut into short lengths
1 tablespoon plain flour
1 teaspoon Dijon mustard
1 cup (240ml) chicken stock
¾ cup frozen peas
1 can cannellini beans, drained and rinsed
¼ cup (60ml) cream
Salt and pepper, to taste
Chopped fresh parsley, to garnish
Instructions:
Heat a large frying pan or cast iron skillet over medium heat. Add a drizzle of oil and cook the chicken sausages whole, turning occasionally, until golden brown and cooked through. Remove from the pan and set aside to rest.
In the same pan, add a little more oil if needed, then add the diced carrot and a pinch of salt. Cook for 2-3 minutes until starting to soften.
Add the onion and cook for another 2 minutes, followed by the asparagus and garlic. Stir and cook for a further 1-2 minutes.
Sprinkle over the flour and stir well, cooking for about a minute. Stir in the mustard, then slowly pour in the chicken stock, stirring constantly to combine.
Add the cannellini beans, frozen peas, and cream. Stir well and bring to a gentle simmer.
Slice the cooked sausages into bite-sized pieces and return them to the pan. Simmer for 5-10 minutes until the vegetables are tender and the sauce has thickened.
Season to taste with salt and pepper. Garnish with chopped parsley.
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