Liz Lambrakos Bastian

Super delicious!! But I’m a low maintenance cook, so I skipped the roasting the shallot and garlic part and just cooked it in the pan with olive oil. Then threw in the sausage. Cooked until slightly browned. I steamed the Brussels sprouts and then literally threw everything in the same pot. Stirred it up and voila! Perfect. I didn’t bother with the whole removing the sausage, making the sauce, then putting everything back in. Still came out great. And super easy.

Great and easy. I used fresh mushrooms and shredded cheddar cheese instead of the processed cheese, and it came out great. Sautéed the mushrooms and onions in a bit of butter dirt in the saucepan, then added everything else to it. I used thinner chicken breasts so only had to put it in the oven for about 20 mins. But great easy weeknight dish to jazz up your chicken.

Super yummy and super simple. The flavors just blend together really well. Added a bit of garlic powder and used turkey kielbasa to reduce the fat and make it a tad healthier. Tasted great. Will definitely make again

Tasty and quick. I added some chicken broth to add some flavor to the simmer time and also some fresh baby spinach at the end for some more green. Next time I think I will add the broccoli a bit later than the potatoes. I like my veggies more on the crisp side than the mushy side, but the Katie’s were still hard. So had to cook it longer which made the broccoli pretty soggy. But flavor was good.