Chicken Jambalaya Casserole
This easy Chicken Jambalaya casserole recipe with sausage, peppers, and tomato sauce, is a great way to make this classic dish the best ever!
Equipment
- OXO Good Grips Glass 3 Qt Baking Dish with Lid
- Louisiana Favorites No MSG Cajun Creole Seasoning Bundle - 1 each of Tony Chachere's Original Creole and Slap Ya Mama Cajun Seasonings (8 Ounces each)
- Farberware Dishwasher Safe Nonstick Jumbo Cooker/Saute Pan with Helper Handle - 6 Quart, Blue
- OXO Good Grips 3-Piece Wooden Spoon Set
Ingredients
- 13.5- ounce package andouille sausage thinly sliced
- Tablespoon vegetable oil
- 1.5 pounds chicken breast cut into bite-sized pieces
- 1-2 tablespoons creole seasoning depending on your preferred spice level
- Red bell pepper diced
- Green bell pepper diced
- Small onion diced
- 2 cloves garlic minced
- 1 cup white rice prepared
- 8- ounce can tomato sauce
- 2 cups cheddar jack cheese
Instructions
- Preheat the oven to 375 degrees. Cook sausage in a large skillet over medium heat until browned, around 5 minutes.
- Remove the sausage from the pan. Add oil to the pan and deglaze the pan. Then add the chicken, bell pepper, onion, and garlic.
- Season with the creole seasoning. Cook until the chicken is cooked through, then remove the pan from heat. Mix in the rice, tomato sauce, and half the cheese.
- Pour the mixture into a greased 9x13 baking dish and top with remaining cheese.
- Bake until the cheese on top is melted and the sauce is bubbling for about 20 to 25 minutes.
- Enjoy!
Video
Nutrition
Serving: 1gCalories: 783kcalCarbohydrates: 20gProtein: 66gFat: 48gSaturated Fat: 19gPolyunsaturated Fat: 23gTrans Fat: 1gCholesterol: 216mgSodium: 2625mgFiber: 2gSugar: 5g
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