Today marks two months that I have been living in the Big Apple. I can’t lie. I’m a little homesick. I miss my family. I miss my cats. And I miss Tennessee.
To help me with my homesickness, I decided to make a dish that my mom always made when I was growing up.
This is the first time I’ve made this casserole dish, so I was nervous that I would screw it up somehow. I know – you’re looking at this like “how can she screw THAT up?!“. Trust me. It can be done.
I decided to use two different spices on the chicken. Dennis prefers his food on the spicy side, while my daughter does not. I sprinkled half of the chicken with cayenne pepper, and the other half with lemon pepper.
Dennis had never tried this recipe before, but as soon as I plated his dinner, it was gone gone gone by the time I sat down with my plate. My only regret with this is that I didn’t make enough! We devoured the entire casserole dish almost instantly! Even my daughter, who is the pickiest of eaters, enjoyed the chicken!
- 3 chicken breasts
- 1 can green beans (drained)
- 1-2lbs red potatoes (peeled and chopped)
- Butter to preference
- Cayenne pepper
- Garlic powder
- Lemon pepper
- Seasoned salt
- After draining green beans, pour them onto one side of the casserole dish.
- Then, place chicken breasts in the middle.
- Peeled and chopped red potatoes go on the other side of the casserole dish.
- Season with cayenne (or lemon) pepper, seasoned salt, pepper, and garlic powder.
- Dump a few spoonfuls of butter onto the dish to make super moist!
- Place aluminum foil over, and let bake in the oven at 350 degrees for 1 hour.
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