Million Dollar Creamy Cheesy Chicken Casserole - One Pan Delight

Hey guys Dave here from easy country cooking and cooking share Well, you know, I came across this recipe a while back did some revisions on it and it came out. Absolutely Incredible. It's one of the creamiest Easiest cheesiest chicken dishes you will ever make and guaranteed 100% without the word of a lie. You're gonna love it So, let me show you how to do this Okay, first of all, we'll begin with some of our ingredients you guys kind of like this So we've got two two bell peppers are red and green. We've got some pepper. We've got some salt We've got some Italian seasoning cherry tomatoes, which are not fresh in the garden. I've done run out some milk some heavy cream potato garlic, of course some all-purpose flour onion mozzarella Tomato paste and of course some chicken. So let's get started First of all, I got a pound and a half of chicken here and these are just chicken breasts and they're they're pre-fileted I mean what they've done is they take the breasts and cut them in half, which is good. I was gonna do that Anyway, so we are going to just kind of cut these into slices something like Something like this. I guess that's about perfect right there And guys, this is about a pound and a half of chicken something like that All righty, our chickens all cut up so I'm gonna grab this up and we're gonna toss this into a bowl good old chicken Now we're gonna season our chicken up with a bit of salt. How about a teaspoon something like that? And of course some ground black pepper, you know me I love pepper. So I'm gonna throw a couple of teaspoons in here Now guys, I'm just using salt and pepper, but you can use whatever seasoning you want I mean you could throw a bit of Italian seasoning in there, paprika, whatever you want We're just gonna keep it simple right now and four teaspoons or four tablespoons. I should say of flour And I'm just gonna grab up the best cooking utensil We have my hands and we're just gonna roll this around until that salt pepper and that flour Completely covers the chicken and I know some people are saying you should be wearing gloves. Well, I'm gonna wash my hands You wear gloves if you like And you know, I've been thinking I would wear gloves but they'd have to be those cool black You see people wear they don't look around get some of those, you know where to find them I think maybe I don't mean Costco or something like that can get a map Okay, guys got the old cast-iron pan here heat it up and I'm gonna add some oil in I don't know but a couple of tablespoons something like that And and some people are saying your pans big enough Dave, holy jumping that's a big pan. Yeah, it is a big pan It's a big old 10-incher. I'm just My friends. We're just gonna plop the old chicken somewhat methodically into my big old cast-iron pan here I Get this a bit spread out I'm just gonna fry this up guys. I guess for about four minutes or something four or five minutes on each side just until it's cooked through and browned up and should brown up nicely with that flour and Speaking of cast-iron pans and cooking I went out last weekend and I cooked some menudo on the open fire over some maple It was so good So if you want to see some videos cooking over the open fire while the weather's still good before the snow flies here Drop me a comment below and let me know Now I'm gonna flip these over periodically here because that flour is really brown enough nicely One of the purposes behind the flour to get a nice cook on this, ah, look at it look at this one guys excited here I don't know how you get excited over chicken cooking Okay, the chicken is looking pretty good here so I'm just gonna grab this up And we're gonna set this aside on a plate. You don't want to overcook this chicken because it gets really rubbery if you do Okay, guys this time we're gonna grab up our bell peppers the red and the green Like I say my garden is depleted so I had to buy these at the store So we'll just go ahead and chop us cheek off there And just slice this up. I'm gonna dice it too because Wanted to cook faster Something like this and of course, we're gonna chop the old green one up, too All right, and then guys in the same pan with all those wonderful flavors happening I'm gonna go in with a good knob of butter and I would just kind of let this melt down a little bit Follow this with a little bit more oil. Just make sure that butter doesn't burn Give everything a stir around just kind of deglaze this pan a little bit And I'm just using cast iron here guys because we are going into the oven for about 10 minutes in I like cast iron then we are going in with about a cup and a half of quick fry hash browns Now I'm using the quick fry here because they're I'm lazy as a pet coon But but you know, you can chop potatoes up too if you like, but these are just as easy and they're pretty good So just kind of stir these around let them fry up Now I bet you this is gonna be good guys Now I've just got a little story to share with you here reading through the comments and don't get me wrong I absolutely love comments. I try to reply to every one of them, but somebody made the comment that he said Melick instead of milk and that's absolutely disgusting Well guys, you know when I say taters, I mean potatoes when I say Maters, I mean tomatoes So when I say Melick, I mean milk, I'm just joking so my response to comments like that are just What else can we say? Leave a comment below. Let me know what you think Well, those taters are frying see I said taters again I'm just gonna grab up some cherry tomatoes and we're just gonna chop these up because when I add them in And again, sadly enough my friends. These are not from the garden It must be from some greenhouse somewhere where somebody just rushed along in a machine and plucked them off the vine You can kind of tell here. But anyway, they'll do in a pinch So these potatoes are pretty much done And I know what you're gonna say. You're gonna say ha ha Dave You showed a potato at the very beginning and the ingredients you didn't use it Yeah, well, I opened the fridge and I the freezer and I got lazy. So Decided to save the potato for something. I'm gonna do this afternoon. Just just use the quick-fry hash browns But they are looking good. So I'm gonna move everything to one side of the pan here Something like that. Then in we go with half a small chopped onion And three cloves of garlic, you know me and my garlic We're just stir and saute this around until that wonderful wonderful aroma of onion and garlic fill the air After a couple of minutes, I'm gonna go in with those red and green bell peppers And of course those cherry tomatoes. I think this is gonna be a pretty dish too guys Kind of give these a quick stir around And we'll mix everything together here now, I think you can kind of see the plan coming together Okay, a couple of tablespoons good heaping tablespoons of tomato paste This is gonna make everything nice. Maybe a little more maybe two and a half three This is make everything nice and red rich picking things up. Let's mix that around till it covers Now I've reduced the heat here guys to about medium Now three-quarters of a cup of heavy cream And I'm gonna combine this with about Three-quarters of a cup of good old as I always say milk Season things up with a bit of salt some ground black pepper And like I say, I always go heavy on the pepper And you know, you can always go with white pepper, too And a couple of teaspoons of good old Italiano or Italian seasoning this has got everything in it. I mean everything you'd ever want anyway Now give everything a mix together Now the great thing is if you're diet conscious if you're diet conscious You can cut back on the heavy cream or you could just go with Tomato sauce tomato puree or diced tomatoes, whatever you like you can leave the cream out But I just want that nice creamy texture This is gonna be so good and just get in here and have a look guys. This is looking really really good and creamy. Oh And it is smelling dandy fantastic Now, of course guys I haven't forgotten we are going back in with that chicken That'd be awful to forget the chicken It's been done before I'm just using tongs here to kind of strategically get this around. So it looks Well, pretty much you could do the old dump thing All right, guys, this is looking it's looking pretty good to me I mean if you feel it's a little bit dry, don't be afraid to add a little more water Or I should say some water a little bit more milk, but it's looking pretty good to me depending on the consistency you want it And we're just gonna let this simmer away, huh? Maybe for about five or ten minutes now my friends I Am gonna go over the top with some ooey gooey. Well, it will be ooey gooey mozzarella Now this is totally optional, but I think it's gonna be so good. But if you're quite happy You don't want those extra calories. Go ahead and leave the mozzarella out Just to melt this down guys. I'm gonna go into the oven for about five or ten minutes After about five minutes guys So I'm gonna garnish this up with a bit of parsley and this is fresh from the garden and it seems to be regrowing pretty good out there Let's give it that greenery effect And there you have it our creamy rich absolutely Incredible chicken. Oh, you are gonna love this guys Alrighty my friends, let's grab some up here And just look at this cheesy cheesy creamy rich chicken goodness All right. Let's give this a try guys Mm-hmm What can I say this is absolutely delicious It's creamy. It's cheesy. The chicken has done to perfection I mean, I don't like to blow my own horn guys, but this is absolutely so good You got to make this and if you do leave us a comment Love to read them. Most of all like and subscribe because it does help the channel out. Thanks for watching guys. Stay safe I'm gonna have more and we'll catch you next time