Time for a cooking experiment!
Jan. 18th, 2007 04:42 pmI have some nice skinless chicken breasts, and I'm going to see if I can cook them with au gratin potatoes the way I did those pork chops. I found a recipe online that says you can by putting the chicken at the bottom of the casserole dish and potatoes on top then baking for 45 minutes, but I think that would kill the potatoes. The package of potatoes says 20 minutes, I think.
So, I'm going to cook the chicken in a pan first a bit and season it, then do the casserole part. That way I'll be sure the chicken is cooked and the potatoes won't die. ^___^ Or, I could just cook the chicken and potatoes seperate, but I don't want to overcook the chicken. ;___; I tend to do that and it gets all dried out.
EDIT...
Experiment was a success! I cooked the chicken a bit first in a little oil in a skillet (with garlic salt and onion salt) until it wasn't all pink, then put in the bottom of the casserole dish. The potatoes covered it all up nicely and baked for 25 minutes. ♥ The chicken came out very nicely, though I had to add a bit of salt and pepper to it. The cheesy sauce stuff from the potatoes was quite nice and kept the chicken moist.
So, I'm going to cook the chicken in a pan first a bit and season it, then do the casserole part. That way I'll be sure the chicken is cooked and the potatoes won't die. ^___^ Or, I could just cook the chicken and potatoes seperate, but I don't want to overcook the chicken. ;___; I tend to do that and it gets all dried out.
EDIT...
Experiment was a success! I cooked the chicken a bit first in a little oil in a skillet (with garlic salt and onion salt) until it wasn't all pink, then put in the bottom of the casserole dish. The potatoes covered it all up nicely and baked for 25 minutes. ♥ The chicken came out very nicely, though I had to add a bit of salt and pepper to it. The cheesy sauce stuff from the potatoes was quite nice and kept the chicken moist.
