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Italian Chicken Casserole

 Italian Chicken Casserole
My aunt created this recipe, and the whole family has been enjoying it for years now. It's equally good with Polish or Italian sausage.
2 ServingsPrep: 10 min. Cook: 40 min.


  • 1 turkey Johnsonville® Mild Italian Sausage Links 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


  • 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.
  • 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

2 of 2

Italian Chicken Casserole (continued)

Directions (continued)

  • longer or until rice is done and chicken is heated through. Yield: 2
  • servings.
Nutritional Facts: One serving equals 378 calories, 11 g fat (2 g saturated fat), 89 mg cholesterol, 650 mg sodium, 27 g carbohydrate, 1 g fiber, 37 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.