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A delicious Chicken Sausage Casserole that features the three best foods: chicken sausage, potatoes and cheese! It’s easy to prep and everything is made in one skillet, and it’s gluten free too.
This chicken sausage casserole was one of the very first recipes I ever created for the blog, and today I’m sharing a new and improved version of the original recipe!
It kind of sort of reminds me of my cheesy cauliflower rice skillet, but with chicken sausage instead of shrimp and potatoes instead of cauliflower rice. If you love chicken sausage, potatoes and cheese, you’re going to adore this casserole.
- A one skillet recipe
- Soft potatoes that pair perfectly with chicken sausage and cheddar cheese
- Everything is cooked in the skillet, then baked in the oven so the cheese gets nice and melty
Chicken sausage – I recommend avoiding any sort of apple-flavored chicken sausage; Andouille, Italian and/or any sort of roasted red pepper or garlic chicken sausage works best
Potatoes – I used Yukon gold, but russet potatoes would work great too
Cheese – The recipe calls for a combination of cheddar and parmesan; I’d say cheddar is a must, but you could use mozzarella, gruyere or smoked gouda in place of parmesan
Spinach – Can sub ANY kind of greens that you have in your refrigerator
Cornstarch – Can sub arrowroot
Step 1: Cook the chicken sausage. Begin by adding the chicken sausage, along with a little oil, to a large oven-safe skillet or dutch oven. Cook over medium heat until the chicken sausage is golden brown on all sides, then use a slotted spoon to remove it.
Step 2: Sauté the potatoes. Add the potatoes to the same skillet and cook over medium heat until the potatoes can be pierced with a fork. Be careful though — you don’t want them to be too soft or they’ll fall apart. This should take 8-10 minutes, and you may need to add a little more oil.
Again, use a slotted spoon to remove the potatoes and place them into the same bowl as the chicken sausage.
Step 3: Make the cheese sauce. In that same skillet, add the onion and garlic and sauté for 2-3 minutes until the onion is soft. Add the milk and cornstarch to the skillet and whisk continuously until the cornstarch has dissolved.
As the milk begins to simmer, add the cheese in a little at a time, whisking until the cheese has melted and is smooth. Once all the cheese is gone, you should be left with creamy cheese sauce.
Step 4: Bake. Remove the skillet from the heat, then stir in the spinach until it wilts (this should only take a minute or so). Then, add the sausage and potatoes back into the skillet and stir so everything is coated in the cheese. Bake the casserole for 15-20 minutes, which will ensure the potatoes are nice and tender.
Tips and FAQS
-Peeling the potatoes is optional
-You can use whatever milk you have on hand — I almost always use almond or oat milk
-If the cheese sauce seems to be thickening too quickly, reduce the heat to low
-To add even more flavor, you can sprinkle some breadcrumbs (no more than 2 tbsp) over the casserole before baking it. You can also drizzle some hot sauce over top after it comes out of the oven for a little heat if you want to make this spicy.
Can I make this vegetarian?
Of course! Simply sub your favorite meat alternative (think: tofurky or tempeh bacon) in place of the chicken sausage.
Can I omit the cheese?
Honestly, I wouldn’t. Though I love creating dairy-free recipes, the cheese is kind of the star of this recipe. You can definitely sub your favorite vegan cheese though!
How should this be reheated?
Personally, I used the microwave to reheat this dish (is that lazy of me?!). If you’re not into the microwave, you can place the casserole dish into the oven at 325° for 20-30 minutes or until it’s warmed to your liking.
More cheese-filled recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Cheesy Potato Chicken Sausage Casserole
- 4 links chicken sausage sliced
- 2 tbsp olive oil
- 6 cups diced potatoes peeled, Yukon gold or russet
- 1/2 tsp salt
- 1/3 cup yellow onion diced
- 3 garlic cloves minced
- 2 cups milk any kind
- 2 tbsp cornstarch
- 2 cups cheddar cheese shredded
- 1 cup parmesan cheese shredded
- 5 oz. spinach
- 2 tbsp breadcrumbs optional
- Preheat oven to 375°.
- Add the oil and chicken sausage to a large, deep oven-safe skillet or dutch oven, and cook over medium until golden brown on both sides. Use a slotted spoon to remove the sausage and set it aside.
- Add the potatoes and salt to that same skillet and sauté over medium until they can just be pierced with a fork, approximately 8-10 minutes. You don't want them to be too soft or else they'll fall apart in the oven. You may need to add more oil so they don't stick to the skillet. Then, use a slotted spoon to remove the potatoes and place them into the bowl with the chicken sausage.
- Place onion and garlic into the skillet and sauté for 2-3 minutes or until the onion is soft. Then, pour the milk into the skillet and sprinkle the cornstarch overtop. Whisk continuously until the cornstarch has dissolved, then bring the milk to a low simmer. Once the milk starts simmering, sprinkle the cheese in a little at a time, whisking until it melts. Do this until all the cheese is gone.
- Remove skillet from the heat and stir in the spinach until it wilts, about 1 minute. Add the sausage and potatoes back into the skillet and stir until everything is coated in cheese sauce. Sprinkle the casserole with breadcrumbs (optional) and place it in the oven. Bake for 15-20 minutes or until you can easily pierce the potatoes with a fork. Remove from the oven and drizzle with hot sauce (optional!) and enjoy!
UPDATE NOTE: This post was originally published in April 2014. It was updated with new text and photos in January 2021.