Italian Style Chicken, Sausage & Potato Bake

"This is a recipe from a cookbook from the Southern Saratoga County Women's Club, submitted by Helen McAuliff. This is one of those "quick, raid the fridge and pantry and throw it all in the oven and forget about it" recipes. Can't have too many of those, ever! :) I'm making this tonight."
photo by Zaney1 photo by Zaney1
photo by Zaney1
photo by Zaney1 photo by Zaney1
Ready In:
1hr 30mins




  • Place chicken pieces, sausage links and quartered potatoes in large baking pan.
  • Sprinkle with garlic powder, oregano, salt, pepper and Italian grated cheese to taste.
  • Cover with foil and bake at 375 degrees for 1 hour and 15 minutes.
  • Remove foil and bake 15 minutes longer to brown chicken.

Questions & Replies

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  1. Zaney1
    This was a nice base recipe to build on. We used boneless skinless chicken breasts cut into chunks and Leek sausage. We left the potatoes with their skins on. We also added carrots, peppers and snow peas. I would not recommend adding the snow peas at the start of the cooking time b/c they got very mushy. Maybe adding them at the end would have been much better. We were going to add onions but forgot them. I think they would have been another good addition. We used the garlic powder and oregano but also add a generous helping of Italian Seasoning. We used shredded parmesan cheese and waited til the last 15 minutes to add it so it wouldn't disappear. Very good! Very flavorful. Very easy to make. My husband did most of it by himself. I took the leftovers and made up a gravy and made it into a yummy pot pie the next day so it's versatile too!!
  2. Terri Newell
    This worked as directed, but we didn't like the mushy texture of the potatoes. I had anticipated them becoming slightly crispy from the fat out of the chicken and the sausage. I used a good amount of each seasoning, but the chicken still tasted rather bland. After an hour I removed the foil to stir things up, and the chicken and sausage were colorless, so I left the foil off to allow browning. Overall, just okay for us.



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