Thursday, May 9, 2013

Egyptian chicken and potato casserole. Super fast dinner.

This can also be made in a crockpot.

3-4 large potatoes, peeled and sliced like you would for potatoes au graten.
1 small onion sliced the same way
1 or 2 bell peppers sliced.
3 chicken breasts cut into nugget sized chunks.
1 can tomato sauce, ( I use a can of Hunts traditional pasta sauce )
Salt, pepper, garlic, paprika and crushed red pepper to taste. I also add Asian red pepper paste to mine but we like stuff extra spicy.
* optional, shredded cheese.

Preheat oven to 375.

season potatoes, onions, bell pepper and chicken.

In a casserole dish layer potatoes, bell pepper and onions, arrange the chicken on top of them and pour over the pasta sauce. cover with foil and cook until the potatoes are tender. Usually and hour and a half. Remove the foil and top with cheese, cook till it starts to brown.

Serve over rice with pita bread.

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