French Casserole

90 mins
Serves 1
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Directions

  1. 1Slice the chicken breasts in half lengthwise to create thin pieces.
  2. 2Slice the chicken breasts in half lengthwise to create thin pieces.
  3. 3Slice the chicken breasts in half lengthwise to create thin pieces.
  4. 4Marinate 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.
  5. 5Marinate 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.
  6. 6Marinate 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.
  7. 7Let the chicken marinate for about four hours in the refrigerator.
  8. 8Let the chicken marinate for about four hours in the refrigerator.
  9. 9Let the chicken marinate for about four hours in the refrigerator.
  10. 10Butter a casserole dish.
  11. 11Butter a casserole dish.
  12. 12Butter a casserole dish.
  13. 13Add some red pepper flakes to the marinated chicken.
  14. 14Add some red pepper flakes to the marinated chicken.
  15. 15Add some red pepper flakes to the marinated chicken.
  16. 16Layer the marinated chicken evenly at the bottom of the buttered casserole dish.
  17. 17Layer the marinated chicken evenly at the bottom of the buttered casserole dish.
  18. 18Layer the marinated chicken evenly at the bottom of the buttered casserole dish.
  19. 19Using a mandolin on its thickest setting, slice Yukon Gold potatoes into rounds.
  20. 20Using a mandolin on its thickest setting, slice Yukon Gold potatoes into rounds.
  21. 21Using a mandolin on its thickest setting, slice Yukon Gold potatoes into rounds.
  22. 22Place a layer of sliced potatoes evenly over the chicken.
  23. 23Place a layer of sliced potatoes evenly over the chicken.
  24. 24Place a layer of sliced potatoes evenly over the chicken.
  25. 25Season the potato layer with garlic salt and pepper.
  26. 26Season the potato layer with garlic salt and pepper.
  27. 27Season the potato layer with garlic salt and pepper.
  28. 28Slice a sweet yellow onion using the mandolin.
  29. 29Slice a sweet yellow onion using the mandolin.
  30. 30Slice a sweet yellow onion using the mandolin.
  31. 31Layer the sliced onions on top of the potatoes.
  32. 32Layer the sliced onions on top of the potatoes.
  33. 33Layer the sliced onions on top of the potatoes.
  34. 34In a separate measuring cup, mix 3/4 cup of mayonnaise, 3/4 cup of sour cream, and a couple tablespoons of milk.
  35. 35In a separate measuring cup, mix 3/4 cup of mayonnaise, 3/4 cup of sour cream, and a couple tablespoons of milk.
  36. 36In a separate measuring cup, mix 3/4 cup of mayonnaise, 3/4 cup of sour cream, and a couple tablespoons of milk.
  37. 37Pour the mayonnaise, sour cream, and milk mixture over the onion-potato-chicken layers and spread it out evenly.
  38. 38Pour the mayonnaise, sour cream, and milk mixture over the onion-potato-chicken layers and spread it out evenly.
  39. 39Pour the mayonnaise, sour cream, and milk mixture over the onion-potato-chicken layers and spread it out evenly.
  40. 40Grate one ball of fresh mozzarella cheese.
  41. 41Grate one ball of fresh mozzarella cheese.
  42. 42Grate one ball of fresh mozzarella cheese.
  43. 43Spread the grated fresh mozzarella over the creamy mixture.
  44. 44Spread the grated fresh mozzarella over the creamy mixture.
  45. 45Spread the grated fresh mozzarella over the creamy mixture.
  46. 46Grate about a quarter to a half cup of cheddar or cojack cheese over the mozzarella for aesthetic reasons.
  47. 47Grate about a quarter to a half cup of cheddar or cojack cheese over the mozzarella for aesthetic reasons.
  48. 48Grate about a quarter to a half cup of cheddar or cojack cheese over the mozzarella for aesthetic reasons.
  49. 49Cover the casserole dish with aluminum foil.
  50. 50Cover the casserole dish with aluminum foil.
  51. 51Cover the casserole dish with aluminum foil.
  52. 52Bake in a 350-degree Fahrenheit oven, covered, for one hour.
  53. 53Bake in a 350-degree Fahrenheit oven, covered, for one hour.
  54. 54Bake in a 350-degree Fahrenheit oven, covered, for one hour.
  55. 55Uncover the casserole and bake for an additional 20 to 30 minutes, or until the potatoes are tender and the cheese is bubbly.
  56. 56Uncover the casserole and bake for an additional 20 to 30 minutes, or until the potatoes are tender and the cheese is bubbly.
  57. 57Uncover the casserole and bake for an additional 20 to 30 minutes, or until the potatoes are tender and the cheese is bubbly.
  58. 58Broil the casserole for a few minutes until the top is golden brown.
  59. 59Broil the casserole for a few minutes until the top is golden brown.
  60. 60Broil the casserole for a few minutes until the top is golden brown.
  61. 61Let the casserole rest for about 10 minutes before slicing and serving.
  62. 62Let the casserole rest for about 10 minutes before slicing and serving.
  63. 63Let the casserole rest for about 10 minutes before slicing and serving.
  64. 64Garnish with a little fresh parsley.
  65. 65Garnish with a little fresh parsley.
  66. 66Garnish with a little fresh parsley.

Ingredients

  • 3 or four chicken breast
  • 3 or four chicken breast
  • 3 or four chicken breast
  • 0.5 cup Italian dressing
  • 0.5 cup Italian dressing
  • 0.5 cup Italian dressing
  • 2 tablespoons A1 steak seasoning
  • 2 tablespoons A1 steak seasoning
  • 2 tablespoons A1 steak seasoning
  • Cavender's Greek seasoning
  • Cavender's Greek seasoning
  • Cavender's Greek seasoning
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 4 Yukon Gold potatoes
  • 4 Yukon Gold potatoes
  • 4 Yukon Gold potatoes
  • 0.5 large onion
  • 0.5 large onion
  • 0.5 large onion
  • garlic salt
  • garlic salt
  • garlic salt
  • 0.75 cup mayonnaise
  • 0.75 cup mayonnaise
  • 0.75 cup mayonnaise
  • 0.75 cup sour cream
  • 0.75 cup sour cream
  • 0.75 cup sour cream
  • 2 tablespoons milk
  • 2 tablespoons milk
  • 2 tablespoons milk
  • 1 ball fresh mozzarella
  • 1 ball fresh mozzarella
  • 1 ball fresh mozzarella
  • 0.25 to 0.5 cup cheddar or cojak cheese
  • 0.25 to 0.5 cup cheddar or cojak cheese
  • 0.25 to 0.5 cup cheddar or cojak cheese
  • fresh parsley
  • fresh parsley
  • 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.