Chicken Sausage Casserole with White Beans
Serves 4
10 mins prep
20 mins cook
30 mins total
This chicken sausage and white bean stew borrows the best parts of a casserole — layers of flavor, melted cheese and a crisp topping — but comes together easily on the stovetop. Cannellini beans, greens and chicken sausage simmer in tomato marinara for a one-pot dinner.
Toast the breadcrumbs
Heat 1 tablespoon of the oil in a small skillet over medium-high heat. Add ½ cup panko and cook 2-3 minutes, stirring frequently, until the crumbs are crisp and golden brown. Set aside.
Cook the stew
Put the remaining 3 tablespoons olive oil in a large skillet (12-inches). Place over medium heat and add 1 cup chopped yellow onion. Cook until the onion is softened and translucent, 3-5 minutes.
Turn up the heat to medium-high and add 1 pound raw chicken sausage. Cook the sausage until it begins to brown, stirring it around the pan so it doesn't stick.
Stir in 1 teaspoon finely chopped garlic, ½ - 1 teaspoon crushed red chili pepper, 1 tablespoon chopped fresh rosemary, and a pinch of salt to taste. Cook about 30 seconds, until fragrant. Add 2 15-ounce cans cannellini beans, ½ cup chicken broth and 2½ cups prepared marinara sauce and bring to a simmer. Stir in 2 cups torn kale.
Cook 10-15 minutes, stirring occasionally, until the texture has thickened.
Sprinkle the toasted breadcrumbs and ⅓ cup grated Pecorino Romano cheese over the top and serve.