French Casserole
Directions
- 1Slice the chicken breasts in half lengthwise to create thin pieces.
- 2Marinate the chicken in about a half cup of Italian dressing, two tablespoons of A1 steak seasoning, and Cavender's Greek seasoning, along with some salt and pepper.
- 3Let the chicken marinate for about four hours in the refrigerator.
- 4Butter a casserole dish.
- 5Add some red pepper flakes to the marinated chicken.
- 6Layer the marinated chicken evenly at the bottom of the buttered casserole dish.
- 7Using a mandolin on its thickest setting, slice Yukon Gold potatoes into rounds.
- 8Place a layer of sliced potatoes evenly over the chicken.
- 9Season the potato layer with garlic salt and pepper.
- 10Slice a sweet yellow onion using the mandolin.
- 11Layer the sliced onions on top of the potatoes.
- 12In a separate measuring cup, mix 3/4 cup of mayonnaise, 3/4 cup of sour cream, and a couple tablespoons of milk.
- 13Pour the mayonnaise, sour cream, and milk mixture over the onion-potato-chicken layers and spread it out evenly.
- 14Grate one ball of fresh mozzarella cheese.
- 15Spread the grated fresh mozzarella over the creamy mixture.
- 16Grate about a quarter to a half cup of cheddar or cojack cheese over the mozzarella for aesthetic reasons.
- 17Cover the casserole dish with aluminum foil.
- 18Bake in a 350-degree Fahrenheit oven, covered, for one hour.
- 19Uncover the casserole and bake for an additional 20 to 30 minutes, or until the potatoes are tender and the cheese is bubbly.
- 20Broil the casserole for a few minutes until the top is golden brown.
- 21Let the casserole rest for about 10 minutes before slicing and serving.
- 22Garnish with a little fresh parsley.
Ingredients
- 3 or four chicken breast
- 0.5 cup Italian dressing
- 2 tablespoons A1 steak seasoning
- Cavender's Greek seasoning
- salt
- pepper
- 4 Yukon Gold potatoes
- 0.5 large onion
- garlic salt
- 0.75 cup mayonnaise
- 0.75 cup sour cream
- 2 tablespoons milk
- 1 ball fresh mozzarella
- 0.25 to 0.5 cup cheddar or cojak cheese
- fresh parsley
Equipment
casserole dishmandolingraterwhiskaluminum foil
Tips
- This recipe is a twist on a classic French casserole.
- The chicken should be fork-tender when done.
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