Chicken Sausage Casserole with White Beans and Greens
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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.
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
- 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:
Cook the onion in olive oil until soft and translucent before adding the sausage — this builds the flavor base. Brown the sausage well. Those caramelized bits on the pan bottom are flavor that will transfer into the sauce. Add garlic, rosemary and red pepper flakes and cook just 30 seconds — long enough to bloom the flavors without burning the garlic.
Pour in the broth and marinara, then add the beans. The broth loosens the sauce and the beans will absorb it as they simmer. Simmer uncovered so the sauce reduces and thickens.
Add the kale directly to the hot stew — no pre-cooking needed. Stir and cook just until wilted, about 2 minutes. They’ll lose their raw edge but keep some texture. 
Top with toasted breadcrumbs and Pecorino right before serving so the crumbs stay crisp.
Chicken Sausage Casserole with White Beans
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.
Recipe Video
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
- â…“ cup (30 g) grated Pecorino Romano cheese, or Parmesan
Instructions
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 â…“ cup grated Pecorino Romano cheese over the top and serve.
Karen’s Notes and Tips
- 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.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Loved this recipe–easy, easy, easy, and tasty, tasty, tasty. Thank you!
The kale is missing from the list of instructions.
Thanks for noticing that, Anita. I add the kale towards the end of cooking time – see the updated recipe.
This was perfect. I didn’t change anything.
I’m glad to hear it, Daphne!
Delicious. I used a good pork and leek sausage and 3/4 lb cubed chicken thigh meat. Other than that I followed the recipe. Thank you!
Delicious….I used only 1 can of beans, half the sauce, 1 cup broth and made with spinach. Served it over rice. Just my preference to lighten up on those ingredients. The combination of those ingredients reminded me of flavors of my mom cooking!!
This is one of my new favorite recipes! It’s so easy and is so full of flavor. Made it for my family and they loved it, too! Adding to my weekly meal plan for sure.