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Chicken Sausage and Potato Casserole

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  • Author: Amber Massey
  • Total Time: 1 hour 15 mins
  • Yield: 5 1x


This one-dish dinner gives your the flavors of Thanksgiving anytime of the year, and without all the hassle.


  • 3 (4-ounce) chicken Italian sausage links, casings removed (turkey may be substituted)
  • 1 tablespoon butter
  • 3 cups chopped onion
  • 3/4 cup chopped celery hearts
  • 8 ounces Baby Bella mushrooms, chopped
  • 1 1/2 pounds red potatoes, cubed into bite-sized pieces (about 1/2-in cubes)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fennel seed
  • 3/4 cup fat-free, lower-sodium chicken broth
  • Pinch of red pepper flake
  • Cooking spray
  • 3/4 cup (3 ounces) shredded Swiss cheese
  • 2 tablespoons chopped fresh thyme


  1. Preheat oven to 400°.
  2. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion and celery; sauté 8 minutes, until onion begins to caramelize, stirring occasionally. Add mushrooms; sauté 6 minutes, until browned and juices are released, stirring occasionally. Add potatoes, fennel seed, and salt; sauté 5 minutes or until browned, stirring occasionally.
  3. Stir in crumbled sausage, red pepper flake, and broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with fresh thyme.
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Category: Main
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