CHICKEN STOVE-TOP PARMESAN CASSEROLE
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.
Provided by Carol Davis
Categories Chicken
Time 40m
Number Of Ingredients 8
Steps:
- 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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