UCLBS Recipes

Jodi's Chicken and Sausage Casserole

12 boneless and skinless chicken thighs
2 SCD spicy sausages, chopped into 4 pieces each
1 onion coarsely chopped
1 clove minced garlic
1 1/2 (large) cans tomato juice
6 cups chopped Napa cabbage
1 tsp dried rosemary
1/2 tsp basil
15 mini white button mushrooms (or very coarsely chopped larger ones)
2 cups baby spinach

1. In 2 or 3 batches, season chicken with salt and pepper and brown in a frying pan. When browned on both sides, remove and place in a large casserole dish.
2. Brown the sausage in a frying pan and add to the casserole dish.
3. Add onion and garlic to the frying pan and cook until translucent.
4. Add tomato juice and bring to boil.
5. Stir in the cabbage.
6. Season with the rosemary and basil and add it to the casserole dish.
7. Cover and bake at 350 for 40 minutes.
8. Remove from oven and add button mushrooms and spinach.
9. Turn oven to broil.
10. Add button mushrooms and spinach to the casserole and return to oven.
11. Continue baking uncovered for 5 minutes.
12. Remove from oven and serve.