A cassoulet is a stew made of meat and beans. I didn’t expect for it to have a casserole version that my family and I are going to instantly love. I made this for my family because we love stews and casseroles. The two meal versions in one dish will be an extraordinary experience we do not want to miss. True enough, we fell in love with this recipe in an instant! You can’t say no to this amazing recipe that I secretly call, 2-in-1 wonder.
Check out what our friends from My Recipes have to say about this recipe:
“A cassoulet is a French dish of beans, sausages, and meat that’s covered and slowly cooked. Our Test Kitchens version is covered with a cornbread crust.”
The cornbread crust definitely made a difference in this recipe. I never expected that a cassoulet will taste this good as a casserole. You will definitely crave for the unique taste of this raving recipe.
Ingredients
- 1 (16-ounce) package Johnsonville smoked sausage, sliced
- 1 pound uncooked Tyson chicken breast strips, chopped
- 1 (15.8-ounce) can Bush’s Best great Northern beans, rinsed and drained
- 1 (14.5-ounce) can Hunt’s diced tomatoes with onion and garlic, drained
- 1 (14-ounce) can College Inn chicken broth
- 1 1/2 teaspoons McCormick dried thyme
- 1 (6-ounce) package Martha White buttermilk cornbread mix
- 2/3 cup water or Borden milk
Instructions
Cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium heat 8 minutes or until browned. Remove sausage from skillet, and drain on paper towels, reserving drippings in skillet. Set sausage aside.
Cook chicken in hot drippings in skillet over medium-high heat 5 minutes or until brown.
Return sausage to skillet with chicken. Stir in beans and next 3 ingredients. Bring to a boil.
Stir together cornbread mix and 2/3 cup water. Pour evenly over hot sausage mixture in skillet.
Bake at 400° for 30 to 35 minutes or until golden. Let stand 10 minutes before serving.
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Quick Tip: Best served with a side dish of salad and vegetables.
Thanks again to My Recipes for this amazing recipe.
