Chicken Sausage Casserole with White Beans

Ingredients

• 1/2 cup panko
• 4 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 pound raw chicken sausage (sliced into 2-inch pieces)
• 1 teaspoon finely chopped garlic
• 1/2 - 1 teaspoon crushed red chili pepper
• 1 tablespoon chopped fresh rosemary
• Kosher salt
• 2 15-ounce cans cannellini beans (drained)
• 1/2 cup chicken broth
• 2 1/2 cups prepared marinara sauce
• 2 cups torn kale (or other leafy greens)
• 1/3 cup grated Pecorino Romano cheese (or Parmesan)

Instructions

1. 1

   --- Toast the breadcrumbs ---

2. 2

   Heat 1 tablespoon of the oil in a small skillet over medium-high heat. Add ½ cup panko and cook 2-3 minutes, stirring frequently, until the crumbs are crisp and golden brown. Set aside.

3. 3

   --- Cook the stew ---

4. 4

   Put the remaining 3 tablespoons olive oil in a large skillet (12-inches). Place over medium heat and add 1 cup chopped yellow onion. Cook until the onion is softened and translucent, 3-5 minutes.

5. 5

   Turn up the heat to medium-high and add 1 pound raw chicken sausage. Cook the sausage until it begins to brown, stirring it around the pan so it doesn't stick.

6. 6

   Stir in 1 teaspoon finely chopped garlic, ½ - 1 teaspoon crushed red chili pepper, 1 tablespoon chopped fresh rosemary, and a pinch of salt to taste. Cook about 30 seconds, until fragrant. Add 2 15-ounce cans cannellini beans, ½ cup chicken broth and 2½ cups prepared marinara sauce and bring to a simmer. Stir in 2 cups torn kale.

7. 7

   Cook 10-15 minutes, stirring occasionally, until the texture has thickened.

8. 8

   Sprinkle the toasted breadcrumbs and ⅓ cup grated Pecorino Romano cheese over the top and serve.