Chicken And Sausage Casserole

EQUIPMENT NEEDED

• Chopping board
• Sharp vegetable knife
• Cast iron casserole pan with lid (or use a saucepan to start the casserole off on the hob then transfer to a casserole dish with a lid for the oven cooking part)
• Tablespoon
• Measuring jug
• Cooking spoon or spatula

HOW TO MAKE CHICKEN AND SAUSAGE CASSEROLE

I use a cast iron casserole pan with a lid that's hob and oven safe to make my sausage and chicken dish, if you don't have one brown the sausages and chicken in a frying pan and then transfer to a casserole dish with a lid for the oven cooking.

Step One - preheat the oven

• Heat the oven – preheat the oven to 180C / 350F / Gas Mark 4 - grab our handy oven temperature conversion chart printable here.

Step Two - brown the chicken and sausages

• Brown the chicken and sausages – add a splash of olive oil to the pan and brown the sausages and cook the diced chicken breast until it turns white coloured on the outside.

Step Three - add the vegetables

• Add the vegetables – throw in the chopped onions, celery and carrots.

Step Four - add the stock, tomato puree and seasoning

• Add the beef stock and tomato puree – pour over the beef stock and add the tomato puree, season with salt and ground black pepper and give everything a gentle mix and stir around. Then put the lid on.

Step Five - cook the chicken and sausage casserole in the oven

• Cook in the oven – put the chicken and sausage casserole into the oven and cook for 1 hour 30 minutes. When it’s cooked thoroughly remove the chicken sausage stew from the oven

Cooks Note - if the gravy needs thickening do this with a couple of teaspoon of cornflour mixed into a paste with cold water and then stirred through the gravy to thicken.

HOW TO MAKE CHICKEN AND SAUSAGE CASSEROLE IN THE SLOW COOKER

Yes - you totally can make our chicken and sausage casserole in the slow cooker - here's a few cooking tips to make sure it turns out tasty!

• Always brown your sausages before adding to slow cooker stew - otherwise they look awful!
• Reduce the amount of liquid added - slow cooker stews do tend to be quite watery if you add to much extra liquid - I'd use only 400ml for a slow cooker stew.
• If you need to - you can thicken your stew by mixing a couple of teaspoon of cornflour into a paste with some cold water and stirring through the stew.