This recipe is the most popular recipe on my site, and it was ffffaaaaarrrrr overdue for a republish. The old pictures didn’t do it justice, and I have slightly tweaked the recipe from the original post. However, it is still just as delicious as the first time I made it. I love that all the components of the meal are in one casserole dish. Easy prep, easy clean-up, and great leftovers. All the parts of a winning dish.
Like I said, I have made a few adjustments to this recipe since posting and have updated the recipe to reflect. Originally, I was using 2 packets of seasoning because 1 was not enough, but sometimes I felt 2 was a touch salty so I decreased it to 1 1/2 packets. I also originally decreased the butter to 3/4 stick, but have found the potatoes have cooked more consistently with the entire stick….of course….isn’t that the way life seems to work sometimes. I put in a few recipe notes based on questions from readers, but if you have any issues or questions please send me a message or comment. I know some of you have concerns about chicken cooking properly to temp and want to cut into that chicken breast, and I again tell you to stop and get a meat thermometer! I recommend TermoWorks TermoPop. I have used it for years and love it.
I originally posted this recipe when Kellen was about to turn 1. Now he is a big boy kindergartner and I can’t believe how time flies….or that I have been blogging for that long. Right before our first baby was born was a such a fun time in life. So much anticipation and excitement. I get really excited for people when they are expecting their first child. It is such a great time in life. They blissfully know so little, but that is the point. We aren’t suppose to be experts then (or ever), and it is only as our kids get older that we learn how clueless we truly can be, and what little control we have. That is when the big lessons of flexibility and humor start, or at least it did for me.
What can make it all a little easier? Easy dinners. Seriously. Feeding the masses in a quick way with something they love makes life easier and, like I said before, this recipe fits the bill. There is a reason that is the most popular recipe on this site, and great for your school night recipe rotation.
Today we are prepping for a mini before school vacation with my family. We just got back from our cottage and it is laundry, laundry, packing, packing, sorting….whew… I am also getting all of Kellen’s school supplies prepped to drop off early because we are out of town for the back to school night. However, these are fun things, and a great way to end out summer.
I am also getting ready to go back to school. If you have been reading for awhile you know that I left my job of 7 years with a non-profit to return to school to get a licence to teach middle and high school social studies. While a hard choice, I haven’t had regrets, and love that I have been able to devote more time to my family, friends, hobbies, blog, and education. I am really fortunate that I am able to have the opportunity, and am getting excited as my certification gets closer and closer! I am nervous about putting my skills to work, but having worked in other professions prior to teaching I know how important it is to learn from peers, get advice, and seek out best practices to make methods impactful and effective. I am hoping that these are skills that I can use while acclimating to a different profession!
ITALIAN CHICKEN POTATO AND GREEN BEAN BAKE
- 4 cups generous cups red potatoes, quartered
- 2 cans cut green beans, drained
- 1-1 1/2 lb chicken breasts, 4 chicken breasts
- 1 stick butter, cut into pieces
- 1 1/2 Italian dressing seasoning/mix packets
- Pre-heat oven to 350 degrees.
- Line one side of the pan with green beans. Cut potatoes up. Line opposite side of pan with the potatoes. Line the chicken breasts down the middle of the baking dish. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan.
- Cover with foil. Bake 1 hour.
Fresh or frozen green beans can be used. However, frozen will result in additional liquid in the baking dish. I recommend thawing and patting off excess liquid before baking. Sometimes potatoes make take a little additional time depending on the size of your quarters. If you are working with larger potatoes adjust and cut into eighths.