Friday, September 14, 2012

Fresh Potato and Green Bean Chicken Casserole

Are you curious to know what we eat when we haven't made a plan for dinner?  This time of year it is so simple to walk out to the garden and pick a few fresh vegetables.  
That is what I did one day last week. Granted it is not the prettiest dish to serve but the flavours are wonderful.  You can substitute the chicken for some sausage or bacon or eliminate the meat all togehter.  I had one poached chicken breast to use up from making chicken noodle soup.
The potatoes are ready to dig up and my green beans and onions and cucmbers and peppers are ripe and we can hardly keep up to them.  This is the casserole I put together...using the fresh herbs I am growing as well.  This recipe serves four so double it for a family meal. 
  • 1 diced large poached or grilled chicken breast, sausage or bacon
  • 1 onion sliced
  • 1 tbsp butter
  • 4 medium fresh potatoes, scrubbed with skin on
  • 4 cups cut green beans
  • 1/2 cup heavy cream
  • 2 tbsp. fresh summer savoury or 1 tablespoon dried
  • salt and pepper to taste
  • 1/2 cup parmesan cheese
  1. Heat the butter in a heavy enamelled cast iron pot or casserole dish. If you are using a  casserole dish add the melted butter.  I have not tested this in a casserole dish. Heavy enamelled cast iron pots always work so well.  They allow food to develop a caramel edging on the potatoes without burning.
  2. Slice the onion and potatoes and place in the bottom of the pot, add the diced chicken, and the green beans on top of that.  I could not live without my mandoline...do you all use one too?
  3. Pour the cream over it all and sprinkle the summer savoury on top.  Season with salt and pepper and sprinkle with the parmesan cheese.
  4. Bake at 350 for 2 hours. Remove lid and allow the cheese to brown in the last 30 minutes.  Serve with fresh veggies.

22 comments:

  1. Je trouve la photo superbe , ce plat me semble simple et délicieux merci
    Sacha

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  2. I love this time of year too for all the freshness right from the garden!! Lovella, I have a mandoline and use it constantly. It's getting old but still works like a charm! Your casserole looks sooooo delicious.

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  3. I assume you put the meat in, after the potatoes?

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    1. Thank you Lorrie. I think I was in as much of a hurry posting this recipe as I was making it.

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  4. This looks delicious! I would love to make it today and wondering what I could substitute for summer savoury. I am not familiar with that spice.

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    1. Summer Savoury is available in grocery stores in the spice aisle. It is very fragrant and I often use in with green bean soup or other dishes with green beans. If you can't find it....substitute with a good handful of chopped parsley leaves. It changes the flavour but also works with this combination of vegetables.

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  5. It's like I read your mind Lovella! I mad a very similar dish to yours! The difference was that I sauteed onions and portabello mushrooms in the pot first, browned the chicken, de-glazed with chicken stock and then put it all back in with the cream before putting it in the oven! This dish definitely reminded me of something mom used to make when we were kids! SO good!

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    1. ...I even put the green beans in which is something I have never done before!

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    2. Keri, that is so funny. I would do your version with sauteeing the onions first to get the caramelization going if I was short of time. That sounds so yummy. That is a great way to do it with raw chicken pieces! Thanks for the hints.

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  6. I was! Actually. Also what you do with leftovers... . This is terrific, because I have everything, although I have to use broccoli instead of green beans which are always terribly expensive here. I don't know why. Only exceeded in unfairness by the price of your blueberries. I don't know why about that either.

    Sharon

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  7. Lovella, what is a mandoline?

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  8. WHAAAATTTT? This is "the same, but different" version of a dish our mother used to make (& we have continued) that was made with the same ingredients, but NEVER chicken, rather farmer sausage or accompanying farmer sausage. Yummy!!!! This was named Geschmurte Bohnen - german dish. Love your blog. Edith.

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  9. Ohh that looks good -- I do a version of this too ! but fresh out of the garden gives it a whole different 'flavor' !
    Now that I have "at least 100' images of a mandoline in my head I will go out and buy one !! smile... wonder why it is called mandoline ? so close to the instrument mandolin. Maybe because it makes 'music' for the cook in ease of food preparation? smile...

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  10. I am most interested in being able to find Summer Savory. I live in southern Alberta and have not been able to find it anywhere. When I ask about it no one knows what I am talking about. I wanted to make green bean soup this summer but it was a no go. My Mom always used to have it and froze it. Do you grow your own? That's what I would like to try to do. ALWAYS enjoy your posts. - Bernice J.

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  11. i have a mandoline, but mine is such a hassle. I rarely use it. It has so many parts to it, that I always forget which part goes where, and mine really does not work well. Can you recommend a particular brand?

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    1. Hi Lorrie,
      I just bought a new one after my old one was becoming dull. I had purchased one at the PNE many years ago and it worked great. I found one now made in Germany the Borner original V slicer. http://www.amazon.ca/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_1?ie=UTF8&qid=1347651529&sr=8-1
      Maybe that link will work?

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  12. Just came home from the grocery store (Save-On Foods) for those in BC, and sure enough, there on the spice isle were bottles of McCormick brand "Summer Savory Leaves". I had never noticed it before. It smells divine and I think I will use it in my next batch of chicken soup as well. Thank you, Lovella for yet another wonderful entry! Lisa.

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  13. I just bought a mandolin, 1/2 price at Think Kitchen in Saskatoon this weekend, and I was wondering if I would ever use it!! I'll try it with this recipe. Did you mandolin the beans, too?

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    1. The beans were just washed and chopped about and inch long. You will love that mandolin. I just bought my new one half price as well. :)

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  14. isnt a mandoline an instrument?

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    1. Very close...a mandolin is an instrument.

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  15. Sorry, to comment so many times on one recipe, but I wanted to leave my remarks now that we have tried this recipe. Lovella, you are correct in saying that this is the not the prettiest dish to make, but this recipe tastes FANTASTIC! I did make very slight adjustments to the recipe, to suit my taste. I used farmer sausge (first grilled it on the bbq, then sliced it)and increased the cream to 1 cup. I also whisked together the cream, parmesan and seasonings before pouring them over the sauteed onions, sliced potatoes and cooked sausage. I only had to bake it about 45 - 60 minutes. Such a great one-dish recipe!! I will definately make it again!

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