Italian Chicken Casserole

Italian Chicken Casserole

6 potatoes, peeled and quartered
1 sweet red pepper, cut in lengthwise strips
1 green pepper, cut the same
1 onion roughly chopped
1 t. oregano
1 t. paprika
1/2 t. garlic pwdr.
1/2 t. salt
1/2 t. black pepper
6 chicken breast halves, cut in chunks (skinless, boneless)
1 lb. sweet or mild Italian sausage, cut in 1-inch chunks

Spray a 13 in. x 2 in. baking dish with no stick spray; arrange potatoes, onions and peppers in bottom of the dish. Combine the seasonings; sprinkle a third of the seasoning mixture over the vegetables. Layer chicken pieces and sausage over vegetables; sprinkle remaining seasoning mixture on top. Cover tightly with foil; bake at 425 degrees for 30 min. Reduce oven temperature to 375 degrees; bake for 30 more minutes. Serves 6

NOTE: When making this, I prefer to place the veggies, chicken and sausage in a large bowl, drizzle with a bit of olive oil, season and toss to coat; then transfer to baking dish. Doing this - I do not use non-stick cooking spray.