Potato & Chicken Casserole II

Potato & Chicken Casserole II

This is a scalloped potatoes dish with chicken added and french fry cut potatoes, sounds good, on my to cook list.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-5 strips bacon, cooked crispy, crumbled
  • 4-6 chicken breasts, boneless, skinless
  • 5-6 medium potatoes
  • 1 cup all purpose flour
  • 1/2 cup butter, this is 1/2 of a regular block
  • 2 cups whipping cream
  • 2 teaspoons dried parsley
  • 2 cups Cheddar cheese, shredded
  • salt and pepper, to taste

Instructions
 

  • Heat a skillet with the butter. In a shallow dish, add the flour and season that with salt and pepper to your liking, roll chicken in the flour to coat well. Cook the chicken in the skillet until golden brown on each side.
  • Place browned chicken in a 9x13 glass baking pan.
  • Preheat your oven to 200 C. Line a baking sheet with foil.
  • Cut your potatoes into thin french fry strips, and lay the fries around and on the chicken. Pour all of the cream over the top of the fries and the chicken. Salt and pepper a bit more. Sprinkle the bacon on the top.
  • Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle parsley flakes on top of the cheese.
  • Cover with foil and poke the foil with a fork in a few places to release some steam so the cream does not boil over.
  • Place the baking dish on a foil covered baking sheet and bake for about 1 hour or until the potatoes are tender.
  • Serve.

Notes

Chicken will cost about 75 Baht/kilo, that should be 5-6 breasts. For 4 servings, this is about 55 cents per serving.
Variants: Use browned pork chops or thick ham slices.
Provided courtesy of good friend, Stephen Connell.
United States.

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