Sausage & Chicken Bake
The other day I decided to switch up my Sausage and Potatoes dish with a new twist. I had some boneless chicken breasts waiting to be used and thought about what I could make with them.
I threw them all together with the sausage, potatoes, onions, and then added some roasted red peppers to the mix. The final result was something my family truly enjoyed and a definite keeper.
Here is how to make it.
SAUSAGE & CHICKEN BAKE:
8 Sweet or Hot Italian Sausage
3 Boneless Chicken Breasts
5 – 6 Red Potatoes
1 Large Sweet Onion, cut into large pieces
1 – 12 oz. Jar Roasted Red Peppers, with the juice
3 Cloves Garlic, chopped
2 – 3 Tbsp. Olive Oil
2 tsp. Dried Basil
Salt & Pepper, to taste
You will want to start the recipe a few hours before you are ready to bake it. Overnight would work too.
Begin cutting up the chicken breasts into equal bite size pieces. Place the chicken in a large Ziploc bag. Slice the roasted red peppers into strips and add this to the chicken. To the chicken peppers, add olive oil, garlic, onion, basil and the roasted red peppers. Allow to marinate for a minimum of 3 hours, or overnight.
When you are ready to bake, heat the oven to 350 degrees. Leaving the skin on, cut each potato into equal size pieces and add to a large bowl and add salt and pepper to taste.
Cut each sausage link into 3 pieces and add it to the potatoes. Dump in the entire contents of the chicken mixture to the potatoes and sausage and mix well.
Add the entire mixture to a 13″ x 9″ baking dish and cover with foil. Bake for one hour. After an hour, turn the oven to 400 degrees and remove the foil. Allow to continue cooking, stirring occasionally, until the sausage browns somewhat.
Once done, remove from oven and enjoy.