Spring Chicken Casserole


(3 votes) 2 3

Delicious blend of fresh spring chicken, vidalia onions, yukon gold potatoes, portabella mushrooms, black olives, peas and roasted red peppers, with a fresh hint of lemon & herbs.

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Inverness, IL

Time needed

15 min preparation + 20-30 min cooking

Serving Size / Yield

6 servings


  • 4 boneless skinless chicken breasts
  • 2 large portabella mushrooms
  • 4 large yukon gold potatoes
  • 4 roasted red peppers, from jar
  • 12 large black olives, pitted
  • 2 vidalia or yellow onions, medium
  • 2 cans artichoke hearts
  • 4 large cloves of garlic, sliced
  • 1 ½ cups frozen peas
  • 1 Tbs. sea salt or regular salt, more for later
  • 1 Tbs. crushed black pepper, more for later
  • 1 tsp. paprika, more to sprinkle
  • 1 Tbs. garlic powder
  • 1 tsp. dried or 1 Tbs. fresh chopped basil
  • 1 Tbs. fresh chopped Parsley, more for garnish (dried is fine)
  • 1 tsp. Cumin
  • 1 C. Italian breadcrumbs
  • ½ C. grated Parmesan or Romano cheese
  • 2 Tbs. Olive Oil (or canola), plus 2 Tbs. for later
  • 1 C. white cooking wine
  • 2 Tbs. fresh lemon juice

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Chop all veggies – except potatoes, olives & red peppers, into bite sized pieces and set aside. Boil potatoes until fork tender (about 10 minutes). Set aside to cool. Place chicken breasts in plastic food storage bag & tenderize meat using a mallet or small heavy fry pan. Do this for about 5 minutes, until breasts are about ¼ inch thick.

Take out of bag and cut chicken into strips about 1 inch or into bite sized pieces. Place back in bag and add salt, pepper, paprika, garlic powder, basil, parsley and cumin. Shake to coat. On medium heat, place 2 tablespoons oil in small sauté pan. Add sliced cloves of garlic and sauté until you smell the aroma of garlic – do not brown! Add chicken to pan & sauté for about 10 minutes until slightly browned. Remove from heat.

Preheat oven to 350 degrees. In casserole dish place 2 tablespoons oil on bottom. Add chicken and top with cut up vegetables, leaving olives & red peppers until the end of recipe. Stir and add in frozen peas. Slice potatoes & place on top of casserole. Sprinkle with bread crumb mixture. Add white cooking wine & lemon juice – pouring over top. Garnish with sliced olives, roasted red peppers, parsley & paprika . Bake at 350 degrees utill bubbling and golden, approximately 20 minutes.

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