• 2 x 340g Sadia Chicken Franks, cut in half lengthwise
  • 2 tablespoons Olive oil
  • 1 Brown onion, diced
  • 1 Carrot, peeled and diced
  • 1 Stick celery, thinly sliced
  • 100g Beef bacon, chopped
  • 2 cloves Garlic, crushed
  • 2 teaspoons Finely chopped rosemary
  • 2 teaspoons Dijon mustard
  • 1 x 400g can Cannellini beans, drained and rinsed
  • 1 x 400g tin Cherry tomatoes in juice
  • 1 bunch broccoli, cut into florets
  • 1 Sea salt and freshly ground black pepper
  • 2 tablespoons Olive oil
  • 1½ cups Fresh white breadcrumbs
  • 1 clove Garlic, crushed
  • ¼ cup Finely chopped parsley
  • 1 Sea salt and freshly ground black pepper



Heat oven to 180°C. Heat 1 tablespoon olive oil in a large ovenproof pan over medium heat. Add the Sadia Chicken Franks and brown well on all sides. Transfer onto a plate.


Add the remaining olive oil, onion, carrot, beef bacon, garlic and rosemary. Season and cook for 10 minutes until the vegetables have softened. Stir in the mustard and the beans and add the franks. Pour over the canned tomatoes, season with salt and pepper and stir gently to combine. Bake for 25 minutes until thickened and bubbling.


To prepare the Parsley and Garlic Crumbs, heat the olive oil in a large frying pan. Add the breadcrumbs, garlic and parsley and cook, stirring constantly, until the crumbs are golden. (Ingredients 14-18)


Scatter the toasted crumbs over the casserole, to serve.

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