Chicken Casserole

Authormaldivescook
Yields1 Serving
Total Time1 hr 5 minsPrep Time15 minsCook Time50 mins

Ingredients

 3 medium potatoes – diced into 1 inch pieces
 2 large chicken breasts – quartered and skinned
 1 tbsp olive oil
 2 cloves garlic – minced
 1 green pepper – sliced into 1 inch pieces
 1 medium onion – sliced
 1 cup mashed Italian plum tomatoes or leftover tomato sauce
 ¼ tsp fennel seeds
 1 tsp oregano
 Freshly milled pepper to taste
 3 tablespoons parmigiano cheese – grated
 Salt to taste

Directions

1

Preheat oven to 190˚C (gas mark 5 / 375 ˚F).

2

Steam potatoes for five minutes and set aside.

3

Wash chicken and pat dry with paper towels.

4

Oil baking pan with olive oil. Put chicken breasts in pan, skinned side down.

5

Place steamed potatoes around the chicken, being sure that they are on the bottom of the pan to catch cooking juices.

6

Distribute garlic, green pepper and onion evenly over chicken and potatoes.

7

Ladle tomato sauce over casserole. (If sauce is thick, add ¼ cup water.) Sprinkle fennel seeds and oregano on top, and cover with liberal grating of fresh pepper. Sprinkle the cheese over all and cover with tin foil.

8

Bake for ½ hour in preheated oven. Remove foil and turn the potatoes. Season with salt and baste with the cooking liquid.

9

Bake another 15 – 20 minutes uncovered.

Note:
10

This recipe for chicken Casserole calls for skinless chicken breasts, but you may want the additional flavor from the skin. If you do, brown the pieces in a skillet before putting in the casserole.

Category

Ingredients

 3 medium potatoes – diced into 1 inch pieces
 2 large chicken breasts – quartered and skinned
 1 tbsp olive oil
 2 cloves garlic – minced
 1 green pepper – sliced into 1 inch pieces
 1 medium onion – sliced
 1 cup mashed Italian plum tomatoes or leftover tomato sauce
 ¼ tsp fennel seeds
 1 tsp oregano
 Freshly milled pepper to taste
 3 tablespoons parmigiano cheese – grated
 Salt to taste

Directions

1

Preheat oven to 190˚C (gas mark 5 / 375 ˚F).

2

Steam potatoes for five minutes and set aside.

3

Wash chicken and pat dry with paper towels.

4

Oil baking pan with olive oil. Put chicken breasts in pan, skinned side down.

5

Place steamed potatoes around the chicken, being sure that they are on the bottom of the pan to catch cooking juices.

6

Distribute garlic, green pepper and onion evenly over chicken and potatoes.

7

Ladle tomato sauce over casserole. (If sauce is thick, add ¼ cup water.) Sprinkle fennel seeds and oregano on top, and cover with liberal grating of fresh pepper. Sprinkle the cheese over all and cover with tin foil.

8

Bake for ½ hour in preheated oven. Remove foil and turn the potatoes. Season with salt and baste with the cooking liquid.

9

Bake another 15 – 20 minutes uncovered.

Note:
10

This recipe for chicken Casserole calls for skinless chicken breasts, but you may want the additional flavor from the skin. If you do, brown the pieces in a skillet before putting in the casserole.

Chicken Casserole
IngredientsDirections

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