TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 2 servings


  • 1 turkey Italian sausage links (about 1/4 pound), casing removed
  • 1 small onion, chopped
  • 1/3 cup chopped celery
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon paprika
  • 2 teaspoons canola oil
  • 3/4 cup water
  • 1/4 cup sherry or chicken broth
  • 1/4 teaspoon chicken bouillon granules
  • 2 garlic cloves, minced
  • 1/4 cup uncooked long grain rice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup sliced fresh mushrooms

Nutritional Facts

1 cup: 378 calories, 11g fat (2g saturated fat), 89mg cholesterol, 650mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 37g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch.


  1. Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside.
  2. Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through. Yield: 2 servings.
Originally published as Italian Chicken Casserole in Cooking for One or Two Cookbook 2003, p156

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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