This chicken sausage casserole borrows the best parts of a baked dish — layers of flavor, melted cheese and a crisp breadcrumb topping — but comes together entirely on the stovetop. Cannellini beans, greens and chicken sausage simmer in tomato marinara for a hearty one-pot dinner.

A white pot filled with tomato-based chicken sausage casserole containing beans, greens, and topped with breadcrumbs sits on a light surface. Nearby are a bowl of grated cheese, a sprig of rosemary, and a small dish of red pepper flakes.
Chicken sausage casserole with white beans and greens in tomato marinara, topped with Parmesan and toasted breadcrumbs.

Why this recipe works

  • Layered flavor in one pot: Browning the chicken sausage first builds a rich, savory base. The beans, greens and tomato sauce simmer together so everything tastes cohesive and well-seasoned.
  • Casserole-style finish without the oven: A topping of cheese and crunchy breadcrumbs adds texture and richness, giving the dish the feel of a baked casserole, in less time.

Karen’s ingredient notes

Bowls of ingredients on a surface, including cannellini beans, marinara sauce, Italian sausage links, kale leaves, chopped onion, breadcrumbs, garlic and grated cheese.
  • Chicken sausage: I prefer uncooked Italian-seasoned chicken because it releases more fatty, flavorful juices into the casserole and has much less sodium than precooked chicken sausage, which can vary wildly by brand. I like to remove the casings and crumble the meat, but slicing into bite-size pieces is good too.
  • Marinara sauce: I know you have your personal opinions on jarred sauce, so use your favorite. When I have time, I make a quick batch of my homemade marinara.
  • Canned white beans: I recommend canned cannellini beans (or cook a batch cannellini beans from scratch). They’re a bit larger than other kinds of white beans like navy beans or Great Northern and are deliciously creamy-textured.
  • Breadcrumbs: Toasted panko adds crunch and helps thicken the sauce. Homemade breadcrumbs are even better if you have them.

Cooking steps:

  • Chunks of sausage cooking in a skillet with onion and olive oil.
    Cook the onion in olive oil until soft and translucent before adding the sausage — this builds the flavor base.
  • Chunks of sausage cooking in a skillet with a wooden spatula on the side.
    Brown the sausage well. Those caramelized bits on the pan bottom are flavor that will transfer into the sauce.
  • Chunks of sausage cooking in a skillet with onion, garlic, herbs and crushed red pepper.
    Add garlic, rosemary and red pepper flakes and cook just 30 seconds — long enough to bloom the flavors without burning the garlic.
  • Marinara sauce, white beans and sausage stirring in a large pan with a wood spoon.
    Pour in the broth and marinara, then add the beans. The broth loosens the sauce and the beans will absorb it as they simmer.
  • A mixture of tomato sauce, white beans and sausage stirring in a large pan with a wood spoon.
    Simmer uncovered so the sauce reduces and thickens.
  • Kale greens in the process of wilting in a pan of cooked beans with sausage and tomato sauce.
    Add the kale directly to the hot stew — no pre-cooking needed.
  • Kale greens in a pan of cooked white beans with sausage and tomato sauce.
    Stir and cook just until wilted, about 2 minutes. They’ll lose their raw edge but keep some texture.
  • Sausage stew in a pan, topped with breadcrumbs and grated cheese.
    Top with toasted breadcrumbs and Pecorino right before serving so the crumbs stay crisp.
4.88 from 55 ratings

Chicken Sausage Casserole with White Beans

Karen Tedesco
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.
Print Recipe Pin Recipe Leave a Review
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
 

  • ½ cup (108 g) panko
  • 4 tablespoons (60 ml) extra-virgin olive oil
  • 1 cup (160 g) chopped yellow onion
  • 1 pound (450 g) raw chicken sausage, sliced into 2-inch pieces
  • 1 teaspoon finely chopped garlic
  • ½ – 1 teaspoon crushed red chili pepper
  • 1 tablespoon chopped fresh rosemary
  • Kosher salt
  • 2 15-ounce cans (850 g) cannellini beans, drained
  • ½ cup (125 ml) chicken broth
  • 2½ cups (500 ml) prepared marinara sauce, (one 24-ounce jar) or homemade marinara sauce
  • 2 cups (60 g) torn kale, or other leafy greens
  • ⅓ cup (30 g) grated Pecorino Romano cheese, or Parmesan

Instructions
 

Toast the breadcrumbs

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. Cook 10-15 minutes, stirring occasionally, until the texture has thickened.
  5. Sprinkle the toasted breadcrumbs and ⅓ cup grated Pecorino Romano cheese over the top and serve.

Notes

  • If you want to use pre-cooked chicken sausage, slice it into pieces, then add it along with the marinara sauce before bringing to a simmer.
  • This stew will thicken up as it cools. If you prefer more of a saucy dish, stir in a bit more marinara or chicken broth when reheating.

Nutrition per serving

Calories: 560kcal Carbohydrates: 38g Protein: 27g Fat: 35g Sodium: 916mg Fiber: 5g Sugar: 10g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Save to Pinterest
Tried this recipe?A star rating takes 5 seconds and helps more people find it.