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Roasted Chicken Sausage with Potatoes and Cheese

Betty Crocker Kitchens
Updated Mar 10, 2015
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Roasted Chicken Sausage with Potatoes and Cheese

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 3 cups frozen diced hash brown potatoes (from 32-oz bag)
  • 2 large bell peppers (any color), seeded, coarsely chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1 package (12 oz) cooked chicken sausages (any flavor)
  • 1/3 cup finely shredded sharp Cheddar cheese

Instructions

  • Step 
    1
    Heat oven to 375°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • Step 
    2
    In pan, mix potatoes and bell peppers; toss with oil. Sprinkle with salt, garlic powder, onion powder, paprika and pepper; toss until evenly coated. Spread evenly in pan.
  • Step 
    3
    Poke tops of sausages with fork; arrange on top of potato mixture. Bake 20 minutes.
  • Step 
    4
    Stir potato mixture; spread evenly in pan. Rearrange sausages on top. Bake 20 minutes longer or until vegetables are tender and sausages are golden brown on top.
  • Step 
    5
    Sprinkle cheese over potato mixture and sausages. Bake 1 to 2 minutes longer or until cheese is melted.

Nutrition

380 Calories
16g Total Fat
19g Protein
39g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
1320mg
55%
Potassium
670mg
19%
Total Carbohydrate
39g
13%
Dietary Fiber
4g
19%
Sugars
3g
Protein
19g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
60%
60%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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