Chicken Stove-top Parmesan Casserole

Carol Davis

By
@FadingParadise

I just made this up today. Had two chicken breasts I had to use. It's too hot to even think about turning on the oven. And we needed the potassium from the potatoes. Turned out pretty good.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
2-4
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

2
medium potatoes, scrubbed and diced about 1 inch
2-3 Tbsp
olive oil
2
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

Step-By-Step

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.
2Wash and pat dry chicken breasts. Liberally salt and pepper. Put in skillet, pushing potatoes to the edges. Brown thoroughly on both sides.
3Meanwhile, in small bowl combine soup, half and half, and parmesan cheese. Mix well.
4Add soup mixture and rosemary to skillet, lower heat to low. Cover and simmer 20 minutes.
5Add peas and simmer another 5 minutes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American