Chicken And Potato Casserole



1 1/2 pounds boneless, skinless chicken breasts

2 pounds red potatoes, rinsed

1 pound green beans

4 cups low-sodium chicken broth

2 cups water

kosher salt and freshly ground pepper, to taste


Preheat oven to 350º F.

Combine chicken broth and water in a large stockpot. Cut potatoes into wedges, place in stockpot and bring up to a boil.

Lay chicken out on a clean surface and season liberally with salt and pepper. Then cut chicken into 2-inch strips.

Cook potatoes until just fork tender, about 12 minutes, then add green beans and cook for 1 minute.

Remove potatoes and green beans and place in a casserole dish.

Add chicken pieces into the boiling broth and reduce heat to low. Simmer for 10-12 minutes, or until no longer pink.

Remove chicken using a slotted spoon and transfer to casserole dish along with potatoes and green beans.

Pour in 1/3 cup cooking water, place in oven and bake for 20 minutes, or until potatoes are tender and chicken is cooked through.

Remove from heat, transfer to serving plate and serve hot.

Pasted from <>

Leave a Reply