Chicken, sausage and Potato Casserole



"This mouthwatering casserole recipe is so easy to put together and it always gets gobbled up every time I serve it. I do not recommend using jarred lemon juice in this recipe because the flavor is not the same, the fresh lemon juice is amazing in this dish."

Original recipe yields 4 - 6 servings
OK

Nutritional

  • Serving Size: 1 (327.2 g)
  • Calories 595.6
  • Total Fat - 39.3 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 146 mg
  • Sodium - 548.7 mg
  • Total Carbohydrate - 32.1 g
  • Dietary Fiber - 4.3 g
  • Sugars - 2.8 g
  • Protein - 28.5 g
  • Calcium - 53.2 mg
  • Iron - 2.7 mg
  • Vitamin C - 12.9 mg
  • Thiamin - 0.3 mg

Step 1

Place the first 8 ingredients (Lemon juice through to dried thyme) in a large re-sealable plastic bag and swish together to mix ingredients.

Step 2

Add the chicken pieces, seal the bag and swish again to make sure the chicken is well coated. Refrigerate for 4 to 8 hours.

Step 3

Preheat oven to 375 degrees Fahrenheit.

Step 4

Spray a 9”x13” casserole dish with non-stick cooking spray.

Step 5

Toss the potatoes, onions and sausage pieces in the casserole dish and pour the marinade and chicken pieces over top. Season with salt and pepper to taste.

Step 6

Place the casserole dish in the oven, uncovered, and cook for about an hour or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. The cook time will depend on how thick your chicken pieces are.

Step 7

You might need to add a bit of water to the bottom of the pan about half way through. Just check the bottom of casserole dish to see if it needs more liquid, you want about half an inch of liquid covering the bottom of the dish.

Tips & Variations


No special items needed.

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