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Al Fresco Buffalo Chicken Sausage Recipe

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Spicy Sauteed Veggies With Chicken Sausage • The Wicked Noodle

Provided by: EasyRecipesCooking.com

Total time: 25 minutes

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 4


1 12- oz package al fresco Spicy Jalapeño Chicken Sausage, sliced crosswise into bite-sized pieces
2 tsp extra-virgin olive oil
1/4 sweet onion, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
1 serrano pepper, chopped
2 ears fresh corn, kernels removed and cobs discarded
1 cup cherry tomatoes, halved
coarse salt & freshly ground black pepper, to taste


  • Preheat olive oil in a medium skillet. Add the al fresco chicken sausage and brown well on both sides. Remove from skillet with a slotted spoon and set aside.
  • Add onion, bell pepper, poblano pepper and serrano pepper to the skillet. Cook, stirring occasionally, about five minutes.
  • Add sausage back to pan, along with the corn and cherry tomatoes. Saute a few minutes more, or until veggies are tender but still slightly crisp.

Nutrition Facts:

Calories 151 calories, CarbohydrateContent 15 grams carbohydrates, CholesterolContent 15 milligrams cholesterol, FatContent 9 grams fat, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 245 milligrams sodium, SugarContent 6 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat

Buffalo Chicken-Sausage Casserole Recipe - EasyRecipesCooking.com

A simple yet deliciously flavorful casserole that pretty much invented itself one evening in my kitchen!

Total time: 1 hours 10 minutes

Prep time: 10 minutes

Cook time: 1 hours

Yield: 6 serving(s)


1 cup long grain brown rice
2 1/4 cups chicken stock
2 tablespoons olive oil
1/2 cup onion, chopped
3 garlic cloves
2 teaspoons cumin
1 teaspoon cayenne pepper
chicken sausage, 4-pack buffalo flavored and cut in 1/2 inch slices (we use precooked Al Fresco)
1/4 cup ranch dressing (we use Hidden Valley light)
10 ounces cream of celery soup
15 1/2 ounces black beans, rinsed and drained
1 cup cheddar cheese, shredded
1 -2 dash hot sauce (we use Frank’s)
sour cream
mild salsa


  • Bring 1 cup rice and 2 1/4 cups chicken stock to boil in medium saucepan.
  • Once boiling, stir once, cover, reduce heat and let simmer 40-45 minutes.
  • Saute onion in olive oil for 3-4 minutes on medium heat.
  • Add garlic, cumin and cayenne pepper and cook an additional minute, stirring frequently.
  • Preheat oven to 350 degrees.
  • Mix cooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and cheese together in large casserole dish.
  • Add 1-2 dashes hot sauce (or more to taste) and stir again. If desired, sprinkle top with additional cheese.
  • Bake uncovered for 25 minutes.
  • Top individual servings with dollop of sour cream and fresh salsa.

Nutrition Facts:

Calories 426.7, FatContent 20.5, SaturatedFatContent 6.5, CholesterolContent 30.4, SodiumContent 704.2, CarbohydrateContent 45.9, FiberContent 6.4, SugarContent 3.4, ProteinContent 15.2

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