Best 12 Chicken And Sausage Casserole With Grapes Recipes

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Are you in search of a delectable dish that seamlessly blends savory and sweet flavors? Look no further than our comprehensive article dedicated to the art of creating the perfect chicken and sausage casserole with grapes. This culinary masterpiece combines tender chicken, succulent sausage, and the unexpected addition of juicy grapes, resulting in a harmonious symphony of flavors that will tantalize your taste buds. We guide you through the process of selecting the finest ingredients, mastering the techniques for cooking the chicken and sausage to perfection, and incorporating the grapes at just the right moment to ensure they retain their vibrant color and burst of sweetness. Prepare to elevate your culinary skills and indulge in a delightful casserole that will leave you and your loved ones craving more.

Here are our top 12 tried and tested recipes!

ROAST CHICKEN AND SAUSAGE WITH GRAPES AND OLIVES



Roast Chicken and Sausage with Grapes and Olives image

This upscale take on roast chicken tastes as good as it looks!

Provided by Rachael Ray

Number Of Ingredients 22

1 4- to 5-pound chicken
spatchcocked (backbone removed with kitchen shears) then quartered into 2 breasts and wings
and 2 chicken legs with thighs attached (you can also ask the butcher to do this for you)
1 1/2 to 2 pounds sweet Italian sausage links
Kosher salt
Black pepper
1 1/2 pounds (3 to 4 bunches) black seedless grapes
1 1/2 cups large
pitted
black Cerignola olives
2 bulbs garlic
top ends cut off to expose all the cloves
4 large shallots
peeled and halved then thinly sliced
A handful of thyme
stripped
A handful of rosemary
leaves stripped and coarsely chopped
1 cup white wine
2 cups chicken stock
Charred bread
to serve

Steps:

  • Preheat oven to 425°F
  • Season the chicken with salt and a few grinds of pepper on the front and back of each piece then place uncovered in fridge on lowest shelf several hours or overnight
  • Arrange grapes and olives in the center of a roasting pan then arrange chicken pieces around them along the edges of the pan
  • Scatter in the shallots and add the garlic to the pan in their skins
  • Liberally dress the chicken and grapes with EVOO, and season the grapes, olives, shallots and garlic with salt and pepper
  • Scatter the thyme and rosemary over the top then add wine and stock to pan
  • Roast 75-90 minutes until a thermometer inserted into the chicken thighs reads 160-165°F
  • Serve with lots of crusty bread for mopping pan juices

SAUSAGE 'N' CHICKEN CASSEROLE



Sausage 'N' Chicken Casserole image

Meat-and-potato fans will fall for this recipe because simple seasonings bring out the flavors.#151;Alice Ceresa, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

5 medium potatoes (about 3 pounds), peeled and quartered
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 pound Italian sausage links, cooked and cut into 1-inch pieces
4 bone-in chicken breast halves, skin removed (7 ounces each)
2 tablespoons canola oil

Steps:

  • Place potatoes in a greased 13x9-in. baking dish. In a small bowl, combine the salt, oregano, paprika and garlic salt; sprinkle half over potatoes. , Arrange sausage and chicken over the potatoes. Drizzle with oil; sprinkle with remaining seasonings. , Cover and bake at 400° for 55-60 minutes or until a thermometer inserted in the chicken reads 170°.

Nutrition Facts : Calories 397 calories, Fat 15g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 1109mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

CHICKEN AND SAUSAGE CASSEROLE (WITH GRAPES)



Chicken and Sausage Casserole (With Grapes) image

I can guarentee, this recipe is for ANYONE!!! Children will love it for the sausages, adults will love it for the wine factor (it makes it really fruity). Founded by accident when needing to use up sausages. The more grapes you have the better, it doesn't matter if they are quite old! Also, there is no need to add water before putting in the oven, as the juices from the grapes make the perfect gravy. It's the best served with rice :)

Provided by Another cuppa

Categories     Chicken Breast

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

knob butter
1 celery heart
1 large onion
6 pork sausage
4 large chicken breasts
3 tablespoons chicken stock
1 pinch tarragon
salt & pepper
grapes (red or green, as many as you have)
1 (8 ounce) can dry white wine
4 tablespoons flour
olive oil

Steps:

  • Pour the can of white wine and chicken stock (good slosh) into a casserole pot. Add the tarragon, salt and pepper (I usually do about 20 twists) then as many grapes as you want. Usually the more you have, the better.
  • Heat a frying pan and melt the butter, along with the chopped onion and celery. Cook until they're soft (2 minutes or so). Drain them using a metal spoon with holes before placing them into a large casserole pot.
  • Next, put the flour in a glass dish and add the sausages and chicken.
  • Make sure all sides of the meat are coated with flour, and the sausages have been pricked with a knife. The reason for doing this is so that they get sealed so wont lose their flavours when being cooked.
  • Put them in the frying pan and you may need to add a little more olive oil. Fry them lightly, just so they are turning brown before transferring them to the casserole pot.
  • Mix the meat with the juice in the pot just to spread it out, and place in an oven at 150oC for 2-3 hours. This will mean it can simmer and usually you will find the longer you leave it, the fruitier it will become as the grapes have had a chance to expel all their juices. You could turn up the temperature if in a hurry, and leave it in for an hour. The nice thing is, it is so versatile!
  • Leave to stand afterwards for about 10 minutes, then serve either with rice or new potatos. Enjoy :).

CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES



Chicken and Sausage Cacciatore with Grape Tomatoes image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Mushroom     Tomato     Sauté     Quick & Easy     High Fiber     Basil     Rosemary     Sausage     Red Wine     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, divided
4 large chicken thighs with skin and bones (about 1 1/3 pounds)
3/4 pound fresh mild or hot Italian sausages
3/4 pound large mushrooms, quartered
2 12-ounce containers grape tomatoes
1/2 cup dry red wine
3 large garlic cloves, pressed
1 1/2 teaspoons chopped fresh rosemary
1/2 cup coarsely chopped fresh basil

Steps:

  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl.
  • Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.
  • Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.

ROASTED SAUSAGES AND GRAPES



Roasted Sausages and Grapes image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 1/2 pounds Italian hot sausage
1 1/2 pounds Italian sweet sausage
3 tablespoons unsalted butter
5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
2 to 4 tablespoons dry red wine, preferably Chianti
3 tablespoons balsamic vinegar
Fresh Foccaccia or Ciabatta bread, to serve

Steps:

  • Preheat the oven to 500 degrees.
  • Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
  • Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
  • Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
  • Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
  • Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.

GARLIC CHICKEN AND GRAPES



Garlic Chicken And Grapes image

Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 6

Number Of Ingredients 9

3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds
2 cups seedless green grapes

Steps:

  • Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
  • In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
  • If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Nutrition Facts : Calories 373 calories, Carbohydrate 18.1 g, Cholesterol 129.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 48.4 g, SaturatedFat 2.3 g, Sodium 753.3 mg, Sugar 14.8 g

TUSCAN GRAPES AND SAUSAGES



Tuscan Grapes and Sausages image

This recipe is one of my go-tos when entertaining. It's simple, elegant and you can entertain your guests instead of spending the entire time in the kitchen. It is always a crowd pleaser and everyone always asks for the recipe. The whole pieces of garlic in this dish become so sweet, a lovely complement to the sweet grapes and spicy sausage. I serve this over rustic hand-mashed red potatoes. -Melissa Zienter, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 5

8 uncooked Italian sausage links (4 ounces each), hot or mild
2-1/2 pounds seedless green or red grapes, or a mixture
20 to 30 garlic cloves, peeled and halved
1/2 cup melted butter, divided
1/4 cup balsamic vinegar

Steps:

  • Preheat oven to 450°. Place sausage links in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until no longer pink and some fat has been rendered, 20-25 minutes. Drain. When cool enough to handle, cut into 1/2-in. slices., Meanwhile, remove grape stems; place grapes and garlic in a 15x10x1-in. baking pan. Add 6 tablespoons butter; toss to coat. Top with sausage slices. Bake until sausage is browned, 15-20 minutes, stirring once., Using a slotted spoon, transfer sausage mixture to a serving dish. Keep warm. Transfer cooking juices to a small saucepan; add balsamic vinegar. Bring to a boil. Cook until liquid is reduced by half, 4-5 minutes. Reduce heat. Stir in remaining butter; cook until slightly thickened. Drizzle over sausage and grapes.

Nutrition Facts : Calories 498 calories, Fat 36g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 799mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 13g protein.

STICKY PAN-ROASTED SAUSAGES WITH GRAPES



Sticky pan-roasted sausages with grapes image

Served with mash or polenta, these make sophisticated comfort food, and the sweet grapes with a hint of red wine vinegar really cut through the richness of the sausages

Provided by Emma Lewis

Time 35m

Number Of Ingredients 7

1 tbsp olive oil
450g pack good-quality pork sausage
2 onions , sliced
1 garlic clove , sliced
1 tsp fennel seed
100g grape
2 tbsp red wine vinegar

Steps:

  • Heat the olive oil in a large frying pan set over a medium heat, tip in the sausages, then cook for 10 mins, turning every so often. Stir in the onions, then leave to cook for 5 mins more until the sausages are browned and the onions softened.
  • Tip in the garlic, fennel seeds and grapes and cook for 5 more mins, stirring often, until the grapes are starting to soften. Pour over the vinegar and swirl around the pan. Cook for a few mins more until the onions are sticky and the sausages cooked through. Serve with soft polenta or mashed potato.

Nutrition Facts : Calories 415 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Protein 15 grams protein, Sodium 2.07 milligram of sodium

ROASTED SAUSAGES WITH GRAPES AND ONIONS



Roasted Sausages With Grapes and Onions image

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Provided by Melissa Clark

Categories     easy, weekday, sausages, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 large Spanish onion, thinly sliced
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups seedless red grapes (1 1/4 pounds), destemmed
1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
1 pound any sausages, poked all over with a fork
1/2 cup parsley, coarsely chopped
2 tablespoons chopped chives
2 teaspoons rice vinegar or sherry vinegar, plus more to taste

Steps:

  • Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
  • After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
  • Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
  • Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
  • Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

CHICKEN BRAISED WITH GRAPES



Chicken Braised With Grapes image

This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select - and they can be black or green instead of red - are sweet and have green stems, an indication of freshness.

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

3 1/2 pound chicken, cut in 10 pieces (breasts halved, backbone and wingtips removed)
1 tablespoon unsalted butter
Salt and ground black pepper
1 medium red onion, finely chopped
2 cloves garlic, thinly sliced
1/4 cup sherry vinegar, preferably Pedro Ximénez
1/4 cup chicken stock
1 teaspoon ground cardamom
1 pound seedless red grapes, cut into small clusters leaving stems attached
3 sprigs fresh thyme
1 tablespoon high-quality syrupy balsamic vinegar or pomegranate molasses

Steps:

  • Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.
  • Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.
  • Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.

Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 901 milligrams, Sugar 13 grams, TransFat 0 grams

ITALIAN SAUSAGE WITH RED GRAPES



Italian Sausage with Red Grapes image

Categories     Sauté     Quick & Easy     Vinegar     Sausage     Fall     Grape     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 5

2 tablespoons olive oil
2 lb sweet Italian sausage (about 12 3- to 4-inch links)
2 lb seedless red grapes, stemmed
1/4 cup balsamic vinegar
Accompaniment: sautéed greens with garlic

Steps:

  • Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausages, turning over once, until well browned, about 8 minutes total. Add grapes and cook, stirring occasionally, until sausages are cooked through and grapes are softened, 10 to 12 minutes. Stir in vinegar and salt and pepper to taste.

CHICKEN SAUSAGE CASSEROLE



Chicken Sausage Casserole image

My grandmother always makes this for family gatherings like the birth of a baby or a funeral, because it is very filling and comforting, and leftovers store really well. I freeze it BEFORE baking, if I do, but it'd probably work well to freeze after it's baked too. My husband loves loves this recipe.

Provided by newspapergal

Categories     Chicken

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 -4 lbs chicken
1 lb sausage
1 box long grain rice
2 cans cream of mushroom soup
1 can water or 1 can chicken broth
1 cup diced onion
3/4 cup diced celery
black pepper

Steps:

  • Cook and debone chicken.
  • Saute onions and celery for about 4 minutes in a bit of olive oil; add sausage, crumbling it.
  • Cook until done, crispy.
  • Prepare box of long grain rice per directions.
  • (I use Uncle Ben's) Mix all ingrediants together in a 9x13 casserole dish (easiest to do with your hands); you'll likely have some left over that you can put in a smaller baking dish.
  • Sprinkle liberally with black pepper Cover with aluminum foil and bake 30 minutes at 350 degrees.
  • Freezes VERY WELL.

Nutrition Facts : Calories 621.2, Fat 46.4, SaturatedFat 13.9, Cholesterol 160.5, Sodium 1177.5, Carbohydrate 8.6, Fiber 0.5, Sugar 2.1, Protein 40

Tips:

  • Mise en Place: Before starting, gather and measure all ingredients and chop vegetables to save time during cooking.
  • Brown the Sausage: For richer flavor, brown the sausage in a separate pan before adding it to the casserole.
  • Use Sweet Grapes: Red or green grapes can be used, but sweet grapes like Thompson Seedless or Flame Seedless pair best with the savory flavors in the casserole.
  • Adjust Seasoning: Taste the casserole before baking and adjust seasonings as needed. Add more salt, pepper, or herbs if desired.
  • Cook Until Bubbling: Bake the casserole until the center is bubbly and the edges are golden brown, about 30-35 minutes.
  • Let It Rest: Allow the casserole to rest for 5-10 minutes before serving for easier slicing and serving.

Conclusion:

This chicken and sausage casserole with grapes is an easy and flavorful one-pot meal perfect for busy weeknights or casual gatherings. The combination of sweet grapes, savory sausage, and tender chicken in a creamy sauce creates a delightful and satisfying dish. Serve it with a side of roasted vegetables or a fresh salad for a complete and balanced meal. With its simple ingredients, minimal prep work, and delicious results, this casserole is sure to become a family favorite. Enjoy!

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