Chicken Jambalaya Casserole Recipe

Name: Chicken Jambalaya Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons bacon drippings or 2 tablespoons vegetable oil; 3 links sausage, sliced about 1/4-inch thick (8-9 oz . total wt, mild or hot); 1 large yellow onion, coarsely chopped; 1 large green bell pepper, coarsely chopped; 2 large garlic cloves, finely chopped; 1/2 teaspoon dried thyme, crumbled; 2 large whole bay leaves (preferably fresh); 1 1/2 cups diced cook chicken (about equal parts dark and light meat); 1 cup diced cooked ham, preferably country ham; 1 cup uncooked long-grain rice; 1/3 cup coarsely chopped fresh Italian parsley; 2 cups chicken broth; 1 (14 1/2 ounce) can diced tomatoes with their liquid; 1 teaspoon salt, to taste; 1/2 teaspoon fresh ground black pepper, to taste

Servings: persons

2 tablespoons bacon drippings or 2 tablespoons vegetable oil
3 links sausage, sliced about 1/4-inch thick (8-9 oz . total wt, mild or hot)
1 large yellow onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 large garlic cloves, finely chopped
1/2 teaspoon dried thyme, crumbled
2 large whole bay leaves (preferably fresh)
1 1/2 cups diced cook chicken (about equal parts dark and light meat)
1 cup diced cooked ham, preferably country ham
1 cup uncooked long-grain rice
1/3 cup coarsely chopped fresh Italian parsley
2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes with their liquid
1 teaspoon salt, to taste
1/2 teaspoon fresh ground black pepper, to taste

1
Preheat oven to 350u00b0.
2
Spritz a 2 1/2 quart casserole with nonstick cooking spray and set aside.
3
Heat drippings in a heavy 12-inch skillet over med-high heat for 1-1 1/2 minutes until ripples appear on pan bottom.
4
Add sausages and brown, stirring occasionally, 3-5 minutes.
5
With slotted spoon, lift to bowl and reserve.
6
Decrease heat to medium; add in onion, bell pepper, garlic, thyme, and bay leaves to drippings and cook, stirring occasionally, 8-10 minutes until limp and lightly browned.
7
Return sausages and accumulated juices to skillet; add all remaining ingredients, and bring to a boil.
8
Transfer to casserole, making sure all rice is covered with liquid, and cover with snug lid or foil tightly smoothed over casserole.
9
Slide onto middle oven rack and bake about 45 minutes, flavors marry, and almost all liquid is absorbed; remove and discard bay leaves.
10
Dish up at table and serve.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons bacon drippings or 2 tablespoons vegetable oil, 3 links sausage, sliced about 1/4-inch thick (8-9 oz . total wt, mild or hot), 1 large yellow onion, coarsely chopped, 1 large green bell pepper, coarsely chopped, and more.

Yes, Chicken Jambalaya Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Jambalaya Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions