Recipe by Campbell's Kitchen
"Classic sausage and peppers get even better when you add bone-in chicken to the mix. This dish is easy to make, and it's versatile enough for family dinners, buffets or tailgating."
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bone-in chicken thighs or chicken drumsticks
onions, cut into wedges
red peppers, cut into 2-inch-long strips
medium red potatoes, cut in quarters
sweet or hot Italian pork sausages, cut into 1-inch pieces
Italian seasoning, crushed
Swanson® Chicken Broth
This recipe was awesome. didnt understand though that i needed to keep it uncovered in the oven but overall it was great!!!
Although the recipe seems pretty bland, this was actually really good! My husband is very picky, and he liked it and would eat it again. I halved the recipe and made it for me and my husband.
I used hot sausage, added whole mushrooms, sliced garlic and green onion, used extra Italian seasoning, topped with fresh ground pepper, and put some Cholula on the chicken.
I think I might try it with chicken breasts next time, though, since bone in chicken is annoying to eat.
Will definitely be making this again!
I couldn't wait to tell you how much this was enjoyed!!! So, so good! I did take the advice of another reviewer and added hot sauce to the chicken (we like spicy food) and some chopped garlic, but oh my goodness....I was in food heaven. I also added extra broth and we sopped it up with crusty bread! My husband got home later ant polished off the rest!! Too good on a cold, damp winter night....Thank you!
I use less liquid and more spice, and it's a nice dinner dish. If you don't have potatoes, put it over rice. You can also add chopped tomatoes instead of broth, then finish with marinated artichokes! awesome!
I was really disappointed. Very odd taste and chicken was questionable.
I had a variety of left overs, one was three hot Italian sausages, the other cooked shredded chicken breasts. It occurred to me the sweet red peppers would be mush if in the oven for an hour. So I put the sausage potatoes and onions in – I also misread ‘Italian seasoning ‘and thought ‘Italian dressing’, so painted the potatoes with a small amount of dressing after pouring chicken broth. It was tasty! I have on hand bouillon cubes – so that is what I generally use. After things cooked a half hour I put the peppers in – all smelled pretty good. In last 5-10 minutes I moved everything over in the casserole pan (there was a lot of liquid) then put in shredded chicken breasts. The liquid made chicken taste AMAZING as it sopped up a lot of liquid. Italian hot sausage I think made all the difference. I could have waited 40-45 minutes before adding the peppers, next time I’ll wait also to add onions. Some of the potatoes were totally cooked – some potatoes were a little crunchy. Adding 15-20 more baking minutes will add to the potatoes getting totally cooked. I might think about adding carrots too, to put in maybe the first 20 minutes cooking. My husband ate more of this than 90% of what I fix him. It also looked pretty good – accept for shredded chicken – next time I’ll take pictures – it was surprisingly good.
We loved it! We added two cloves of crushed garlic and used smoked sausage. It came out great. Really wish we had thought of grabbing some crusty bread before dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Roasted Chicken and Sausage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 340
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