Let me tell you, this French chicken casserole with sausage is like a cozy sweater for your stomach. I first made this dish on a rainy Tuesday when my fridge was uninspiring and my mood begged for comfort. It’s a rustic, one-pot meal that tastes like you spent all day in the kitchen, but really, you just stirred a few things with love. There’s a little bit of magic that happens when chicken thighs, sausage, apples, and herbs simmer together in a white wine and cream bath. The aromas will have your neighbors pretending they need to borrow sugar—don’t fall for it. If you’re the type who likes chicken recipes videos, are hunting for a chicken francaise recipe easy or the chicken francaise recipe best kind of vibes, this one’s your guy. It’s part French food recipes romance, part sausage and chicken recipes simplicity, and it belongs right up there with your bookmarked food recipes videos. I make it often, and I bet you will too. Especially once that first forkful hits your soul.

1) Key Takeaways
2) Easy French Chicken Casserole with Sausage Recipe
3) Ingredients for French Chicken Casserole with Sausage
4) How to Make French Chicken Casserole with Sausage
5) Tips for Making French Chicken Casserole with Sausage
6) Making French Chicken Casserole with Sausage Ahead of Time
7) Storing Leftover French Chicken Casserole with Sausage
8) Try these Main Course Recipes next!
9) French Chicken Casserole with Sausage Recipe
10) Nutrition

1) Key Takeaways

Comfort food with a French twist using chicken thighs and sausage
One-pot recipe, great for meal prep or family dinners
Rich flavors from apples, wine, herbs, and cream
Works well with rustic sides like mashed potatoes or crusty bread

2) Easy French Chicken Casserole with Sausage Recipe

Let me paint you a picture. It’s chilly, the kind of chill that calls for something hearty. You’re eyeing the fridge like it’s gonna suddenly show you a dinner idea. You spot some chicken thighs, maybe a link or two of chicken sausage, and suddenly this recipe makes sense. You’re about to make something warm and rich that doesn’t take hours of micromanaging. That’s where this easy casserole comes in.

This dish hits a balance. There’s a mellow sweetness from apples and a cozy hum from the herbs. Chicken sausage brings a smokiness that plain chicken recipes can’t always carry. We simmer all of it together in a white wine bath and mellow it out with cream at the end. It’s forgiving, honest cooking that you can taste in every bite.

I’ve tried dozens of chicken sausage recipes and honestly, this one sits in the top tier. It comes together without stress, and the cleanup is almost too good to be true. Serve it with bread, a spoon, or just over the stove with the lid halfway off. I won’t judge. But I will say you’ll probably want seconds.

3) Ingredients for French Chicken Casserole with Sausage

Chicken Thighs: I like bone-in, skin-on for this one. They add flavor and stay juicy through the simmer. Brown them first to get that golden crust. That’s where the flavor starts.

Olive Oil and Butter: I use both to sear the meat and sauté the aromatics. Butter adds richness, and olive oil keeps things from burning. They work better together here.

Chicken Sausage: Sliced and cooked through. I go for something garlicky or herby—skip anything too spicy or sweet. This gives the dish a little smoky depth.

Onion and Garlic: These do the heavy lifting in the flavor department. Take your time softening them up. No one wants to bite into half-cooked onions.

Apples: Use a tart kind like Granny Smith. They break down slightly and give the whole dish a subtle, unexpected sweetness. Don’t skip them.

Flour: Just a spoon or two thickens the sauce. It’s the glue that pulls everything together once the liquid hits the pot.

White Wine: Dry is best. Something you’d drink. It lifts the sauce and makes the dish taste like you cooked all day—even if you didn’t.

Chicken Stock: Adds body and keeps everything juicy. Go low sodium if you want more control over the final seasoning.

Dijon Mustard: A spoon of this sharpens things up. You won’t taste mustard, but you’d miss it if it wasn’t there.

Bay Leaf and Thyme: These herbs belong here. They work quietly in the background to make everything taste like it belongs together.

Double Cream: This goes in right at the end. It softens all the edges and makes the sauce feel lush without weighing it down.

Salt and Pepper: Use them with confidence. The wine and mustard need a little salt to really shine.

Parsley: Chopped and fresh. Sprinkle it over right before serving for a bit of green and a pop of flavor.

4) How to Make French Chicken Casserole with Sausage

Step 1. Season the chicken with salt and pepper. Heat a mix of olive oil and butter in a large pot. Brown the chicken in batches, starting with the skin side. Don’t crowd the pan. Let the skin crisp up.

Step 2. Once browned, move the chicken to a plate. Add the sausage to the pot and brown it for a few minutes. Pull it out and set it with the chicken. You’re building flavor here, not rushing it.

Step 3. Toss the onions and garlic into the pot. Let them soften and take on some color. Add the sliced apples and give them a minute or two to cook down a bit.

Step 4. Sprinkle the flour over the mixture and stir. Cook it for a minute to take the raw edge off. Pour in the wine and scrape the bottom of the pot with a spoon to pull up all the browned bits.

Step 5. Add chicken stock, mustard, herbs, and stir. Return the chicken and sausage to the pot. Bring everything to a simmer, then cover it and move it to the oven for 45 minutes at 350°F.

Step 6. After baking, place the pot back on the stove. Stir in the cream and let it simmer for another 10 minutes uncovered. Finish with chopped parsley and serve while hot.

5) Tips for Making French Chicken Casserole with Sausage

Start with a good sear on the chicken. That crisp skin makes a difference in the finished dish, and those browned bits left behind? They’re flavor gold.

Use wine that you’d actually drink. It doesn’t need to be expensive, just not the one you found at the back of the cabinet from three Thanksgivings ago. It really builds the base of the sauce.

This is one of those chicken sausage recipes that’s great for riffing. Add mushrooms if you’ve got them. Swap thyme for rosemary if that’s what’s on hand. The bones of the recipe can take a few changes without falling apart.

6) Making French Chicken Casserole with Sausage Ahead of Time

I’ve made this dish a day ahead more times than I can count. And guess what? It gets better. Letting everything mingle overnight in the fridge deepens the flavors. That’s the magic of casseroles like this.

Store it in the same pot you cooked it in, covered tightly. Reheat gently on the stove or in the oven. Add a splash of cream or stock to loosen the sauce if it thickens up too much while chilling.

It’s a solid choice for meal prepping. I’ve used leftovers for lunch the next day, spooned over rice or reheated with a slice of toast. It keeps its flavor and its charm.

7) Storing Leftover French Chicken Casserole with Sausage

Let the casserole cool completely before storing. That prevents condensation, which can mess with the texture. Transfer to an airtight container and refrigerate for up to four days.

When you reheat it, low and slow is your friend. A saucepan over medium-low heat works best. Microwave works too, but do it in short bursts so nothing dries out or turns rubbery.

I’ve even frozen this before. Portion it out, freeze, and then thaw in the fridge overnight. Just be ready with a little extra cream to bring it back to life on the reheat.

8) Try these Main Course Recipes next!

9) French Chicken Casserole with Sausage Recipe