Chicken Potato Casserole Recipe: [Easy, Creamy, Creative, and Delicious]

I love a good casserole! Well, when they are filling, balanced in flavor, and easy to make. There are always easy dump dishes available but that doesn't mean they taste great. I believe that taste matters!!
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Ingredients
  • 1 package of chicken (You can use boneless skinless chicken breasts or bone in chicken thighs with the skin. Both tastes great.)
  • 1 package of sliced mushrooms
  • 1 bag of uncooked jasmine 10-min rice
  • 5-8 red potatoes
  • 1 dash Herbs De Provence (1 dash on both sides.)
  • 1 dash Greek Seasoning (1 dash on both sides.)
  • 1 dash Sicilian Sea Salt (1 dash on both sides.)
  • 1/2 cup Chardonnay
  • 1 cup half and half organic
Instructions
  1. Before we can get started cooking this delicious meal there is some prep to be done. Chicken - Make sure to rinse all chicken with fresh filtered water to clean the chicken and place on a side plate to get ready to cook. Do not use faucet water as it can fester bacteria on the chicken. Also, you will not use this plate after you start cooking this chicken but either put it in the dishwasher or throw away as it has raw meat on it. Mushrooms - Clean with fresh filtered water and a produce cleaner. Let sit 10 min. Then rinse thoroughly Potatoes - Clean and skin the potatoes. Remember not to rinse the potatoes after your skin them or you rinse off the starch.
  2. Pull out your handy nonstick ceramic frying pan. Pour in a little extra virgin olive oil. Heat to medium on stove. Season chicken with dashes of Herbs de Province, Greek Seasoning, and Sicilian Sea Salt. Cook 2-4 min on each side until lightly browned for skinless chicken breasts. 4-6 min for bone in chicken thighs.
  3. In a casserole dish layer in the sliced mushrooms and potatoes.
  4. Mix together the half and half and the chardonnay well. Add to the potatoes and mushrooms and mix them well in the casserole dish.
  5. Place the chicken on top of the mixture in the casserole dish. Make sure that it is touching the liquid mix so the inside of the chicken will be cooking in the oven. *The half and half and the chardonnay mix should be high enough to come up covering most of the potatoes & mushrooms while also catching the bottom of the chicken by a thumbnail to help you measure. At this amount when it starts to boil everything will be able to cook appropriatly. Thus if you have a deep dish pan or need to add a little extra fluid do so in order to not dry out.
  6. Cook on 375F for 30 min. Pull out and check if the potatoes are about done. If so, move forward. If no, put back in for 5-10 min. Add in 1 package of uncooked jasmine 10-min rice. This will soak up some of the excess fluid and add to the taste. Put back in the oven for 15 min.
  7. Serve it up and enjoy! I pair with a green veggie like zucchini.
  8. For both cooking in this recipe and as a wine pairing to drink I recommend a French Chardonnay. My favorite is Domaine Vic.
Recipe Notes

I hope you enjoyed this recipe and if you have any questions about the recipe or want to leave your own personal review or tweaks please leave a comment below.