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Italian Heritage Casserole

Every bite of this hearty one-dish meal brings back memories of my grandmother's Italian kitchen. To this day, I can picture Grandma slicing fresh sausage, dicing crispy peppers and adding "just a pinch" of oregano. I stir up those memories often— this casserole's a favorite for family gatherings, church suppers and post-practice community choir socials.
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    6 servings


  • 6 potatoes, peeled and quartered
  • 1 red pepper, cut in lengthwise strips
  • 1 green pepper, cut in lengthwise strips
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 frying chicken (3 pounds), skinned and cut in pieces or 6 chicken breast halves, cut in chunks
  • 1 pound sweet or mild Italian sausage, cut in 1-inch to 2-inch chunks


  • Spray a 13x9-in. baking dish with vegetable cooking oil; arrange potatoes and peppers in the dish. Combine the seasoning; sprinkle a third of the seasoning mixture over vegetables.
  • Layer chicken pieces and sausage over vegetables; sprinkle remaining seasoning mixture on top. Cover and bake at 425° for 30 minutes. Reduce heat to 375°; bake 30-40 minutes longer.

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Average Rating:
    Apr 15, 2015

    I add baby carrots and frozen pearl onions. Also will sometimes mix hot Italian sausage with the mild Italian. If adding additional mean I add some cooking time also. this is a family favorite

  • tammycookblogsbooks
    Dec 30, 2014

    My kids enjoyed this casserole. I added diced tomatoes without draining them to the potato layer. The oregano flavor was a bit heavy so I would recommend cutting it in half. One of the kids suggested adding onions to the dish, which I will try. This is a full, flavorful meal in one dish.

  • Torampaul
    Jan 2, 2009

    I love this recipe, and it has become a big-time favorite with my family. One problem though; every time I make it, I end up with about an inch of water at the bottom, which washes all the spices off the potatoes. Any idea how I can avoid this? Or is it normal?

  • vmfein
    Sep 27, 2008

    This was good. When I made this I left out the sausage. Next time we will add more peppers and seasoning, with less potatoes.