Chicken Stove-top Parmesan Casserole

Carol Davis


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.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


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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

How to Make Chicken Stove-top Parmesan Casserole


  • 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.

Printable Recipe Card

About Chicken Stove-top Parmesan Casserole

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

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