Directions
- 1Marinate the chicken breast in Italian dressing, steak seasoning, Cavender's Greek seasoning, salt, and pepper for about 4 hours.
- 2Butter the casserole dish.
- 3Lay the chicken pieces on the bottom of the buttered casserole dish.
- 4Slice the Yukon Gold potatoes using a mandolin on the thickest setting.
- 5Place a layer of sliced potatoes evenly on top of the chicken.
- 6Season the potato layer with garlic salt and pepper.
- 7Slice the sweet yellow onion and spread it over the potatoes.
- 8Mix mayonnaise, sour cream, and milk to create the sauce.
- 9Pour the sauce over the potato and onion layer, spreading it out evenly.
- 10Grate fresh mozzarella and spread it over the sauce layer.
- 11Add a little cheddar cheese on top for aesthetic reasons.
- 12Cover the casserole dish with foil.
- 13Bake in a 350-degree oven for about an hour.
- 14Uncover the casserole and bake for an additional 15-20 minutes until the cheese is nice and brown.
- 15Broil for a few minutes to get it nice and brown.
- 16Let it rest for about 10 minutes before slicing into it.
- 17Top with fresh parsley before serving.
Ingredients
- 3 pounds chicken breast
- 0.5 cup Italian dressing
- 2 tablespoons 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 cup cheddar cheese
- fresh parsley
Equipment
casserole dishmandolingraterwhiskfoil
Tips
- The chicken is very tender, fork-tender.
- This casserole is very different from other casseroles but is delicious.
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