Chicken Sausage and Potato Casserole
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 5
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
  • ¾ cup chopped celery hearts
  • 8 ounces Baby Bella mushrooms, chopped
  • 1½ pounds red potatoes, cubed into bite-sized pieces (about ½-in cubes)
  • ½ teaspoon kosher salt
  • ¼ teaspoon fennel seed
  • ¾ cup fat-free, lower-sodium chicken broth
  • Pinch of red pepper flake
  • Cooking spray
  • ¾ 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.
Recipe by Honest Cooking at