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chicken stove-top parmesan casserole

Recipe by
Carol Davis
Silver City, NM

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.

yield 2 -4
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For chicken stove-top parmesan casserole

  • 2
    medium potatoes, scrubbed and diced about 1 inch
  • 2-3 Tbsp
    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 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.

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