Name: Martha Stewart Chicken Sausage And Bean Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 55 min

Martha Stewart has a talent for taking humble, pantry-staple ingredients and transforming them into something that feels worthy of a polished dinner party. Her Chicken Sausage and Bean Casserole is a modern, lighter riff on the classic French Cassoulet. It trades heavy meats and hours of simmering for savory chicken sausage and fiber-rich white beans, resulting in a dish that is deeply comforting yet remarkably quick to pull together.

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Why You Will Love Martha Stewart’s Chicken Sausage and Bean Casserole Recipe:

Pantry-Staple Perfection: This recipe relies on items you likely already have—canned beans, onions, and garlic—making it an elite choice for a “what’s for dinner?” emergency.
A “One-Pan” Wonder: Most of the magic happens in a single oven-safe skillet or Dutch oven, which means you spend less time at the sink and more time enjoying your meal.
High-Protein, High-Fiber: Between the lean chicken sausage and the creamy white beans, this is a nutrient-dense powerhouse that keeps you full for hours.
The “Crunch” Factor: Martha’s signature move is the herb-flecked breadcrumb topping that gets golden and crispy in the oven, providing a perfect contrast to the creamy beans.
Sophisticated Flavor Profile: Even though it’s simple, the use of fresh thyme, dry white wine, and aromatic vegetables gives it a “simmered all day” depth.
Budget-Friendly Elegance: It’s an incredibly affordable meal that doesn’t taste like a budget meal, proving that good food doesn’t require expensive cuts of meat.

Martha Stewart Chicken Sausage And Bean Casserole Recipe

Martha Stewart Chicken Sausage And Bean Casserole Ingredients

Sausage: 1 lb Italian chicken sausage (links or bulk, sweet or spicy).
Beans: 2 cans (15 oz each) Cannellini or Great Northern beans, rinsed and drained.
Aromatics: 1 large yellow onion (diced), 2 carrots (diced), 3 cloves garlic (minced).
Greens: 4 cups chopped kale or baby spinach.
Liquid: 1 cup chicken broth and 1/2 cup dry white wine (optional).
Topping: 1/2 cup Panko breadcrumbs, 2 tbsp melted butter, and 1 tbsp fresh thyme.
Pantry: Olive oil, salt, and black pepper.

How To Make Martha Stewart Chicken Sausage And Bean Casserole

Brown the Sausage: In a large oven-proof skillet, heat olive oil over medium-high. Brown the sausage links until cooked through. Remove, slice into rounds, and set aside.
Sauté Vegetables: In the same pan, add the onions and carrots. Cook until softened (about 6 minutes). Add the garlic and thyme, cooking for another minute until fragrant.
Deglaze & Simmer: Pour in the white wine (if using) to scrape up the brown bits. Add the beans, chicken broth, and the browned sausage back into the pan. Stir in the kale until it begins to wilt.
Add the Topping: Mix the breadcrumbs with melted butter. Sprinkle them evenly over the top of the bean mixture.
Bake: Transfer the skillet to a 400°F (200°C) oven and bake for 15–20 minutes until the liquid is bubbling and the breadcrumbs are a deep golden brown.

Recipe Tips for Success

Rinse Your Beans: Always rinse canned beans thoroughly. This removes the metallic-tasting liquid and significantly reduces the sodium content.
Don’t Skimp on the Broth: The beans will absorb quite a bit of liquid in the oven. If it looks a little dry before baking, add an extra 1/4 cup of broth.
Crisp it Up: If your breadcrumbs aren’t golden enough after 20 minutes, pop the skillet under the broiler for 60 seconds—but watch it like a hawk so it doesn’t burn!

What To Serve With This Chicken Sausage And Bean Casserole?

To balance the hearty, earthy flavors of the beans and sausage, serve this casserole with a crisp green salad dressed in a sharp lemon-dijon vinaigrette. The acidity will cut through the richness of the sausage beautifully. A side of warm, crusty baguette or ciabatta is essential for scooping up the creamy beans and savory broth. For a truly “Martha” touch, a chilled glass of the same dry white wine used in the recipe completes the meal perfectly.

How To Store Leftovers Chicken Sausage And Bean Casserole?

Refrigeration: Place in an airtight container for up to 3–4 days. The beans will continue to soak up the sauce, often making the dish even more flavorful the next day.
Freezing: This casserole freezes beautifully for up to 3 months. Thaw in the fridge overnight before reheating. Note: The breadcrumb topping may lose some crunch after freezing.

How To Reheat Leftovers Chicken Sausage And Bean Casserole?

The Oven (Recommended): To reclaim that crispy top, reheat in a baking dish at 350°F (175°C) for 15 minutes. Add a splash of broth to keep the beans creamy.
The Stovetop: For a quick lunch, heat in a small saucepan over medium-low. Add a tablespoon of water or broth and stir gently so the beans don’t turn to mush.

FAQs

Can I use pork sausage instead? Absolutely. It will be richer and higher in fat, but the flavors work perfectly.

Can I make this vegetarian? Yes! Swap the sausage for sun-dried tomatoes or smoked mushrooms and use vegetable broth.

What if I don’t have kale? Spinach or Swiss chard are excellent substitutes.

Do I have to use white wine? No, you can replace the wine with an equal amount of chicken broth plus a squeeze of lemon juice.

Can I use dried beans? Yes, but they must be fully cooked before adding them to the casserole steps.

Is this dish gluten-free? Not with Panko. Use gluten-free breadcrumbs or crushed walnuts for the topping to make it GF-friendly.

Can I use a different bean? Chickpeas or navy beans work well, though Cannellini are the creamiest.

How do I make it spicier? Use “Hot” Italian chicken sausage and add a teaspoon of red pepper flakes to the aromatics.

Can I prep this in advance? Yes. Assemble everything except the breadcrumbs up to a day early. Add the topping just before baking.

What if my skillet isn’t oven-safe? Simply transfer the mixture to a 9×13 baking dish before adding the breadcrumbs and baking.

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