Chicken Stove-top Parmesan Casserole
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- medium potatoes, scrubbed and diced about 1 inch
- 2-3 Tbsp
- olive oil
- boneless, skinless, chicken breasts
- 1 can(s)
- cream of chicken soup
- 1/2 can(s)
- half and half (that's half of the soup can measurement.)
- 1/3 c
- shredded parmesan cheese
- 1 Tbsp
- fresh rosemary sprig
- 3/4 c
- frozen peas
1Boil potatoes til just fork tender, drain. Over medium high heat, coat bottom of large skillet with olive oil. Add potatoes and lightly brown on all sides.
3Meanwhile, in small bowl combine soup, half and half, and parmesan cheese. Mix well.
5Add peas and simmer another 5 minutes.