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Jul 18, 2014 02:10 PM

Can I cook these 3 ingredients together? Casserole Help.

I have red potatoes, asparagus, and boneless skinless chicken breasts. I would like to put them all in a casserole dish or roasting pan and cook them at the same time. I also have a dutch oven. Is there an easy way to cook everything together? I rarely bake boneless/skinless chicken breasts. I just need something edible for dinner and want to make it easy. How should I go about this? I feel like I'm a decent cook but I'm confused on how to cook these three items together without being bland or overly dry.

I have milk, bread crumbs, butter, spices, herbs, chicken broth. I don't have any canned soup.

Thank you for any comments or suggestions.

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  1. The asparagus would disingrate before the potatoes and chicken were done.

    I would halve or quarter the taters and toss w/olive oil and rosemary. Spread them in a roasting pan. Season the breasts w/ S&P, wrap in bacon and place on top of taters and roast. Serve asparagus on the side.

    Or pound breasts thin, top with fontina, layer with asparagus and roll up, secure with tooth picks. Dredge in flour, and brown in some oil. Add chick broth and some white wine, cover and simmer until chick is cooked thru and cheese is melted. Serve with steamed, buttered potatoes.

    2 Replies
    1. re: foodieX2

      Thank you. Sounds delicious but I'm afraid I don't have fontina or white wine.

      I think I will roast the chicken (wrapped in bacon) and potatoes and steam or roast asparagus separately. Good idea. Thanks again.

      1. re: Reester

        Glad the chicken worked out!

        In the future you can use any kind of melting cheese and no need for wine, just use the broth. You can also sub the asparagus for spinach. My son loves it. If you find yourself with extra time the night before or in the AM you can assemble the chicken in advance and stick in fridge. When you get home dredge in flour and cook. Fast and easy on a work night.

    2. Dice the chicken into largish chunks, saute in butter or olive oil until nearly done. Start on highish heat to get some sear but pull while the interior is still underdone. Remove chicken from pan. In the drippings, saute onion, adding garlic when the onion has started to turn translucent.
      Then add diced potato, cook until edges are browning. Then add asparagus cut into 2" lengths, and some chicken broth. Return the chicken to the pan and simmer to finish cooking through, while you make a slurry of milk and flour or cornstarch. Stir into the pan, cook till thickened. Depending on what herbs and spices you have used to season the chicken and sauce, stir in some shredded cheese off heat, or not.

      4 Replies
      1. re: greygarious

        Yum. Sounds easy and delicious. I'll definitely try this in the future -- Probably next week.

        I did the bacon wrapped chicken over potatoes. It's was delicious and my kids are eating it up.

        My issue is that I'm lazy on Friday nights after work and I want to avoid multiple steps. These are both easy options.

        Thanks for the replies.

        1. re: Reester

          R... this can all be prepared the evening before or in the morning and placed in the fridge.
          I do little packets/pouches wrapped in parchment paper and baked off in the oven.
          I cut the chicken into 1" x 1/2" strips. cut the potatoes into 1/2 cubes, cut the asparagus into 1" pieces.
          I place all of it mounded up in the middle of the parchment (sometimes I differ the vegetables, cauliflower, carrots, peppers, onions, mushrooms, zucchini,... which should measure about 12" by 18". I then add some OO, S&P, thyme and some rosemary..
          This is wrapped up tight where in you create a steaming pouch. Take the long edges of the parchment, bring together and fold over to seal. The same with the sides, so that the packet is tight rectangle shape. On to a roasting pan, baking sheet,into a preheated 400 degree oven for 30 minutes.
          Remove, and serve in the pouch on a plate. Each person gets their own pouch, so you can vary the portion size if you need to. (If I do this I then write the name on the pouch)
          Two other suggestions, it is great to set out all of the ingredients and if you want a family project, this way everyone gets to make what they like. Secondly it is real low calorie and I often substitute some Salmon for the chicken.
          I usually serve a Green Goddess along side if someone wants a little zip with the meal.
          Oh, BTW no clean up of roasting pan, sheet pan because all is self contained...

          1. re: PHREDDY

            Thank you PHREDDY for the good reminder. I used to do packets a lot but have forgotten about them. Love the idea of making it a family project. :-)

            1. re: Reester

              As I see in Ttrockwood's link they do have a packet type recipe...

      2. Sounds like its too late now but look for "sheet tray dinners"- really easy, minimal cleanup. You start with the longest cooking ingredient and add others later.
        This link has some versions, more of a technique than a specific recipe but handy for nights you aren't ambitious

        4 Replies
        1. re: Ttrockwood

          I'm loving the sheet tray dinners. Thank you!

          1. re: Reester

            There are a zillion versions in internet land- i think once you use a proper recipe a few times you'll be able to wing it in your own any night. And for stupid easy cleanup wrap the sheet tray in foil first! :)

          2. re: Ttrockwood

            Great idea. I've done salmon, red pepper and asparagus together before, you can cut thing to have the same cooking time. And there is some leeway with roasted asparagus timing, it can be just cooked or fairly brown.

            1. re: Ttrockwood

              What a great link! Thanks! I hope others find it as it is buried in this thread. I just put it on FB.

            2. I'd roast the asparagus separately.