Chicken drumsticks and Italian sausage come together with other pantry staples to make a flavorful one dish meal. I made this casserole last weekend and it got rave reviews! It’s easy and economical. The skillet goes from stove top, to oven to table for casual dining and easy cleanup.
- 1/2 cup long grain brown and wild rice
- 3-1/2 cups fat free, low sodium chicken broth, divided
- 5-6 chicken drumsticks
- olive oil
- 1/4 lb. Italian sausage, cut into thin coins
- 1 large sweet onion, diced
- 2 large carrots, peeled and cut into 1/2″ coins
- sausage seasoning (The Spice House makes a good one)
- 1/4 cup half and half, or milk
- 1/2 cup whole wheat seasoned breadcrumbs
- 1/2 cup grated parmesan
Long grain brown rice takes about 50 minutes to cook, so start the rice first. Simmer 1/2 cup rice in 1-1/2 cups chicken broth. While the rice cooks, start the chicken. I used a deep, cast iron skillet that can go from stove top to oven. First brown the chicken on all sides in a little olive oil. Then add 1/2 cup chicken broth, cover and simmer 30 minutes.
Transfer the cooked chicken to a plate, remove meat from the bones and season.
Drain all fat and liquid from the pan, add more olive oil and begin browning the sausage. Add the onions and carrots and cook 10 minutes, stirring occasionally. Season the vegetables.
Add the rice. It should be nearly cooked.
Add back the chicken, 1-1/2 cups chicken broth, and 1/4 cup half and half or milk. Stir well.
Top it off with breadcrumbs and grated cheese. Bake uncovered for 45 minutes at 350º.
The liquid will bubble and thicken to create a nice sauce. I like to finish it off under the broiler, 3 minutes on low. Watch that it doesn’t burn.
Mr. Extruded Noodle likes that crispy topping! Let it rest a few minutes to set up, and bring it right to the table in the skillet. Easy cleanup too!
Yum! Everyone wanted seconds! I got an A+ for my efforts in this meal but you can see how easy it really is. Be sure to pin this one and give it a try.