Sausage Mushroom Chicken Recipes

Steps:

• Brown the sausage with the celery, onion and mushrooms.
• Stir the softened cream cheese into the sausage mixture until well blended.
• Coarsely chop the cooked cauliflower.
• Mix all ingredients, including the chicken, and spread in a greased 9"x13" baking dish.
• If desired, dust the top with paprika.
• Bake, covered with foil, at 350º for about 30 minutes.
• Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

Steps:

• Cut up sausage into 1 inch pieces.
• Partly cover with 1/2 inch water in skillet.
• Simmer for 20 minutes.
• Set aside.
• In large heavy bottom skillet or dutch oven heat olive oil.
• Brown chicken pieces lightly on all sides adding salt and pepper to taste.
• Add chopped onions, cover and steam for 5 minutes.
• Add chopped garlic, cover and steam for 5 minutes.
• Add oregano and basil, cover and steam for 5 minutes.
• Add parsley, cover and steam for 5 minutes.
• Add peppers and mushrooms cook uncovered for 10 minutes, stirring often.
• Drain sausage, add to chicken.
• Add vinegar to sausage dripping in pan stirring to loosen bits.
• Add this to chicken and cook for another 5 minutes.

Steps:

• Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
• When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
• Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.