Wake up on the weekends to this Chicken Sausage Hash Brown Casserole recipe. This recipe was made in partnership with al fresco All Natural Chicken Sausage

Chicken Sausage Hash Brown Casserole

I hope you’ve recovered from the Black Friday/Cyber Monday Mania. I was fortunate to gather up a few goodies for myself and the family. My postman has been busy this week making sure I come home to a packed porch and then it’s up to me to hide the presents before the kids see the stacks of boxes. 

Now that the Christmas season is upon us I decided it was time to share this Chicken Sausage Hash Brown Casserole recipe with you. This breakfast casserole would be great any day of the week and would be perfect on the table during Christmas time. We are notorious for breakfast casseroles at any holiday function. You can prepare them ahead of time while spending more time with family and friends drinking mimosas or hot chocolate. 

Chicken Sausage Hash Brown Casserole Prep

Chicken Sausage Hash Brown Prep

The sausage used for this breakfast casserole is al fresco’s dinner fully cooked chicken sausage and the flavor is the sweet Italian style. I wish you could smell this sausage because it not only tastes great but smells amazing. In fact, my kids came to the kitchen to see what I was cooking in the skillet and begged to sneak a few bites before they went into the baking dish. 


This chicken sausage has hints of red and green peppers and is made with lean, skinless chicken meat. It has less than 30% sodium than pork sausage. 

I’ve worked with al fresco for the past few years and you might want to try out a few of my other dishes. 

ENJOY ~ Meagan 

Chicken Sausage Hash Brown Casserole

Yield: 10-12 servings

Chicken Sausage Hash Brown Casserole

Chicken Sausage Hash Brown Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 pound al fresco dinner fully cooked chicken sausage
  • 20 ounce package shredded hash browns
  • 3/4 cup shredded parmesan cheese, divided
  • 10.5 ounce can cream of mushroom
  • 10 ounce can diced tomatoes with green chilies
  • 6 large eggs
  • 1/2 cup whole milk
  • Optional: Top with dried oregano, season with salt and pepper


  1. Preheat oven to 375 degrees F.
  2. Add chicken sausage to a skillet over medium heat. Cook for 6 minutes stirring occasionally.
  3. Remove and set aside to cool.
  4. Spray a casserole dish with non-stick spray. Pour in the hash browns to create a bottom layer.
  5. Top with 1/2 cup of the shredded parmesan cheese.
  6. In a large bowl combine cream of mushroom, diced tomatoes, eggs and whole milk. Then stir in the chicken sausage.
  7. Pour over the casserole.
  8. Bake in the oven for 30 minutes.
  9. Remove and top with remaining cheese and broil for 1 minute.
Disclosure: This is a sponsored post on behalf of al fresco All Natural Chicken Sausage. All opinions are 100% my own and I appreciate your support on the brands that I love. 

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