Love Italian flavors and gobs of cheese? Then this is your casserole!


Have you got leftover chicken and sausage?

Then this casserole is the perfect way to use it up. Ideally both chicken and Italian sausage is used together in this meal, but one or the other will do nicely.

What a great way to reinvent your leftovers!


This Italian casserole makes a great weeknight family meal. The young kiddos will love this because it’s not overly spicy and has all the foods younger children like to eat.

If you double the recipe, this is also a wonderful meal to bring to covered dishes and pot luck suppers. In fact, I think this recipe was originally in a pot luck cookbook that I had years ago.

The original didn’t call for any cheese mixed in the filling, however, I added some shredded cheese in there. You also get a nice thick layer of cheese on the top which even tastes great when the casserole is cooled. I introduced a bit of Asiago cheese into the topping, but you can easily leave that out, especially if you’re feeding very young kids who may not appreciate the taste.

To Make this Recipe You’Il Need the following ingredients:



3 pounds chicken breasts (cooked & cut into bite size pieces)

6 Italian sausage links

2 jars or spaghetti sauce (I use Hunt’s in the can – cheaper & just as good!)

1 pound of pasta, penne, macaroni, shells or what ever you like

1 large package of pizza cheese

1 onion 

2 large bell peppers – red & green, cut into chunks


Cut up chicken, onion, peppers and sausage.

Boil pasta and drain (don’t over cook)

Mix pasta, sausage, onion, peppers, chicken and sauce.

Put in a large deep dish. If it won’t all fit, make a little side dish to freeze for lunch later.

Top heavily with cheese.

Bake at 325 degrees for about 45 minutes or until golden and bubbly

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