Chicken and Potato Casserole

    Chicken and Potato Casserole


    25 people made this

    About this recipe: Potatoes, onions and chicken breasts are cooked in a creamy mushroom sauce. Serve with a side of steamed vegetables, if desired.

    Serves: 4 

    • 4 potatoes, peeled and quartered
    • 1 large onion, quartered
    • 125g plain flour
    • 1 tablespoon salt
    • 1 teaspoon ground black pepper
    • 4 skinless, boneless chicken breast fillets
    • 4 tablespoons vegetable oil
    • 1 (295g) can condensed cream of mushroom soup
    • 250ml water
    • 1 tablespoon Cajun seasoning

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Preheat an oven to 180 C / Gas 4. Line a 23x33cm or similar sized baking dish with foil.
    2. Spread the potatoes and onion into the bottom of the lined baking dish.
    3. Stir the flour, salt and pepper together in a shallow bowl. Roll the chicken breasts in the flour mixture and arrange on top of the potatoes and onion.
    4. Stir the vegetable oil, mushroom soup and water together in a bowl; pour over the chicken. Sprinkle the Cajun seasoning over the entire dish. Cover the dish with foil.
    5. Bake the chicken breasts until no longer pink in the centre and the juices run clear, about 2 hours. An instant-read thermometer inserted into the centre should read at least 74 degrees C.

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