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.


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10 Min
30 Min
Stove Top


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  • 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

How to Make Chicken Stove-top Parmesan Casserole


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