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Dutch Oven Chicken Casserole

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Ingredients
  Broiler fryer chicken breast halves 4 , boned and skinned
  Red potatoes 1 1⁄2 Pound, unpeeled, cut in 1/4-inch slices
  Sweet spanish onions 2 Medium, cut in 1/4-inch slices
  Olive oil 2 Tablespoon
  Fresh chives 3 Tablespoon, minced (Divided)
  Lemon pepper 2 Teaspoon (Divided)
  Chicken broth 1 Cup (16 tbs)
  Frozen green peas 1 Cup (16 tbs), thawed
  Canned pimiento 1⁄2 Cup (8 tbs), minced
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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