Rating: 3 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

This easy one-dish meal is prepared and cooked in only one pot, saving you space and cleanup. You can decrease the sodium in this chicken casserole recipe by using less anchovy paste or by replacing it with the olives.

Recipe by Cooking Light August 2000

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Recipe Summary

Yield:
4 servings (serving size: 2 thighs and 2 cups potato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.

Nutrition Facts

488 calories; calories from fat 23%; fat 12.6g; saturated fat 4.2g; mono fat 4.9g; poly fat 2.1g; protein 34.5g; carbohydrates 62g; fiber 7.3g; cholesterol 134mg; iron 7.8mg; sodium 775mg; calcium 250mg.
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