1Cook chicken pieces (2 thighs, 3 drumsticks) in a pot of water, seasoned with celery seed, poultry seasoning, garlic powder, or seasonings of your choice. (Save the broth! Use some for this recipe, then freeze the rest & use as a starter for chicken soup later.)
2In another pot, cook potatoes until fork tender. Drain. Mash up and add the butter, milk, salt & pepper. Then add a few ladles of the chicken broth. Then add in the cheese & mix until melted. Add in a little dried parsley with a sprinkle of the pepper/parsley mix.
3When chicken is done, cut meat from the bone and cut into small bite-sized pieces. Set aside.
4In a mortar & pestle, grind up the pepper corns & parsley flakes. Sprinkle a little on the cut up chicken. Mix to coat.
5In a wok, add a little oil and stir fry the sausages, onion & pepper, until cooked well. Add egg and cook until done.
6Add the seasoned chicken into the potatoes. Mix well.
7In a small saucepan, add the can of Cream of Mushroom soup with 1/4 to 1/3 of the soup can of chicken broth. Mix well & heat until just bubbling.