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Chicken-Andouille Casserole















Trans-fat Free, Low Carb


¼ cup all-purpose flour
1 tablespoon essence
2 ½ pounds chicken breast halves, boneless, skinless
cut into 2-inch pieces
½ each bread crumbs, whole wheat
¼ cup Parmesan cheese
1 tablespoon butter
3 tablespoons vegetable oil
6 ounces andouille
sausage, chopped
1 cup yellow onion
1 tablespoon garlic
¼ teaspoon cayenne pepper
4 ounces mushrooms
stems trimmed, wiped clean, and sliced
6 each artichoke hearts
boiled, sliced 1/2-inch thick
1 ½ cups chicken broth
½ cup heavy whipping cream
3 tablespoons scallions, spring or green onions
1 tablespoon parsley leaves
fresh minced
1 teaspoon tarragon leaves
fresh minced
1 x french bread
toasted sliced, accompaniment


Preheat the oven to 350℉ (180℃).

In a heavy plastic bag, combine the flour and 1½ teaspoons of the Essence.

Add the chicken and toss until well coated.

Shake to remove any excess breading and reserve the remaining flour.

In a small bowl, combine the breadcrumbs, remaining Essence, cheese, and butter and set aside.

In a large Dutch oven, heat the oil over medium-high heat.

Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes.

Transfer to a plate.

Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes.

Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes.

Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes.

Add the reserved flour and cook, stirring, for 1 to 2 minutes.

Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil.

Sprinkle the bread crumb mixture evenly over the top and bake until bubbly and the top has a golden crust, about 25 minutes.

Remove from the oven and serve hot over toasted French bread.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 39742% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 367mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 95g
Vitamin A 22% Vitamin C 5%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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