Dutch Oven Chicken Casserole Recipe
Ingredients
| Broiler-fryer chicken breast halves - 4, boned and skinned | ||
| Red potatoes - 1 1/2 pounds unpeeled, cut in 1/4-inch slices | ||
| Sweet spanish onions - 2 medium, cut in 1/4-inch slices | ||
| Olive oil | 2 Tablespoon | |
| Chives | 3 Tablespoon, minced | |
| Lemon pepper | 2 Teaspoon, divided | |
| Chicken broth | 1 Cup (16 tbs) | |
| Green peas | 1 Cup (16 tbs), frozen | |
| Pimiento | 1/2 Cup (16 tbs), canned | |
Directions
MAKING
1. In 3-quart Dutch oven, alternately layer potatoes and onions, drizzle over with olive oil and sprinkle with 1 1/2 tablespoons of the chives and 1 teaspoon of the lemon pepper.
2. Pouring chicken broth over the vegetables bring to a boil reduce heat and simmer for 10 minutes.
3. Over the vegetables place the chicken, sprinkle with remaining 1 1/2 tablespoons chives and remaining 1 teaspoon lemon pepper and simmer with cover for 18 minutes.
4. Add peas and pimiento and simmer with cover for about 5 minutes more such that fork can be inserted in chicken with ease.
SERVING
5. Place in four wide shallow individual bowls, garnish as desired and serve.
1. In 3-quart Dutch oven, alternately layer potatoes and onions, drizzle over with olive oil and sprinkle with 1 1/2 tablespoons of the chives and 1 teaspoon of the lemon pepper.
2. Pouring chicken broth over the vegetables bring to a boil reduce heat and simmer for 10 minutes.
3. Over the vegetables place the chicken, sprinkle with remaining 1 1/2 tablespoons chives and remaining 1 teaspoon lemon pepper and simmer with cover for 18 minutes.
4. Add peas and pimiento and simmer with cover for about 5 minutes more such that fork can be inserted in chicken with ease.
SERVING
5. Place in four wide shallow individual bowls, garnish as desired and serve.
Chef
