chicken stove-top parmesan casserole
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.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 2 - medium potatoes, scrubbed and diced about 1 inch
- 2-3 tablespoons olive oil
- 2 - boneless, skinless, chicken breasts
- 1 can cream of chicken soup
- 1/2 can half and half (that's half of the soup can measurement.)
- 1/3 cup shredded parmesan cheese
- 1 tablespoon fresh rosemary sprig
- 3/4 cup frozen peas
How To Make chicken stove-top parmesan casserole
-
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.
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Step 2Wash and pat dry chicken breasts. Liberally salt and pepper. Put in skillet, pushing potatoes to the edges. Brown thoroughly on both sides. -
Step 3Meanwhile, in small bowl combine soup, half and half, and parmesan cheese. Mix well.
-
Step 4Add soup mixture and rosemary to skillet, lower heat to low. Cover and simmer 20 minutes.
-
Step 5Add peas and simmer another 5 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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