French Casserole

1h 30m
Serves 1
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Directions

  1. 1Slice the chicken breasts in half lengthwise to create thin pieces.
  2. 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.
  3. 3Let the chicken marinate for about four hours in the refrigerator.
  4. 4Butter a casserole dish.
  5. 5Add some red pepper flakes to the marinated chicken.
  6. 6Layer the marinated chicken evenly at the bottom of the buttered casserole dish.
  7. 7Using a mandolin on its thickest setting, slice Yukon Gold potatoes into rounds.
  8. 8Place a layer of sliced potatoes evenly over the chicken.
  9. 9Season the potato layer with garlic salt and pepper.
  10. 10Slice a sweet yellow onion using the mandolin.
  11. 11Layer the sliced onions on top of the potatoes.
  12. 12In a separate measuring cup, mix 3/4 cup of mayonnaise, 3/4 cup of sour cream, and a couple tablespoons of milk.
  13. 13Pour the mayonnaise, sour cream, and milk mixture over the onion-potato-chicken layers and spread it out evenly.
  14. 14Grate one ball of fresh mozzarella cheese.
  15. 15Spread the grated fresh mozzarella over the creamy mixture.
  16. 16Grate about a quarter to a half cup of cheddar or cojack cheese over the mozzarella for aesthetic reasons.
  17. 17Cover the casserole dish with aluminum foil.
  18. 18Bake in a 350-degree Fahrenheit oven, covered, for one hour.
  19. 19Uncover the casserole and bake for an additional 20 to 30 minutes, or until the potatoes are tender and the cheese is bubbly.
  20. 20Broil the casserole for a few minutes until the top is golden brown.
  21. 21Let the casserole rest for about 10 minutes before slicing and serving.
  22. 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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