Chicken Potato Casserole

4 chicken breasts, boneless, skinless
4 large potatoes, cubed
2 tablespoons olive or canola oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon garlic powder, divided
1 sweet yellow, orange or red pepper, diced
1/3 cup fresh chives, chopped
1 cup mozzarella cheese, grated
3/4 cup light sour cream
1/4 cup water

Toss potatoes, 1 tablespoon oil and 2/3 of the salt, pepper and garlic powder in a 9x13-inch
baking dish. Bake, uncovered, at 400 degrees F for 40 minutes or until potatoes are soft. Stir

Grease a baking pan with the other 1 tablespoon oil and sprinkle with the remaining 1/3 salt,
pepper and garlic powder. Bake at 400 degrees F for 30-35 minutes. Turn chicken halfway
through cooking. The chicken can go in the oven 5-10 minutes after the potatoes.

Cut chicken into cubes. Put all ingredients into a large casserole dish or roasting plan and toss
together. Add more salt, pepper and garlic powder if required. Bake, covered, for a further 10 -
15 minutes.

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