It recently occurred to me to try a smaller version of Mom’spork chop and potato casserole, substituting chicken for the pork chops. I had organic chicken breasts in the freezer,
and I was thinking if I pounded them into cutlets, the texture might be similar
to the pork, and chicken might work in the recipe. So here’s my chicken version of the casserole:
Ingredients:
2 boneless skinless chicken breasts
3 medium potatoes, sliced
1 medium onion, sliced
Salt and pepper
Lawry’s seasoned salt
¼ cup flour
1 cup milk
Instructions:
- In bottom of a 2-quart lightly greased casserole dish,
arrange a layer of onions, then a layer of potatoes. Sprinkle with salt and pepper.
- Add milk.
- Place chicken breasts between layers of plastic wrap. Pound into flat cutlets with the flat side of a large meat mallet.
- Place the chicken cutlets on top of the potatoes. Sprinkle chicken lightly with Lawry’s seasoned salt. Dust with flour. (I decided to forgo the flour this time. I don’t really think the flour adds much to the dish.)
- Add another layer of potatoes. Sprinkle with salt and pepper.
- Cover and bake at 350° for 60 minutes. Test doneness of potatoes and chicken with a fork. I like my chicken to fall apart easily without having to cut with a knife.
- Top casserole with cheddar cheese. Return to oven, uncovered for 10 minutes.
