sour cream chicken & potatoes

Last night I tried out a new chicken recipe. The reviews were mixed.

Husband:     please make this again. And put it in my lunch for tomorrow.
4 year old:   I don't want to taste it, it looks gross. (He did eventually take a few bites.)
2 year old:   refused to eat anything but fruit cocktail. But at least he did not throw it on the floor.
Me:             really really yummy, but too much sour cream.

I pulled the recipe off www.foodonthetable.com but then, of course, made it my own. The recipe I am printing here is the one I fine tuned last night. As you know, I don't measure a lot of my ingredients, so all amounts are merely suggestions. Also, I added to the recipe so that I would have leftovers for lunches this week. And no, I did not send it with the boys to daycare today. Although I was tempted... And don't put too much stock into my kids' lack of excitement over this meal - neither of them eat very well so I just make what I want, give them something else if I am making something that no little one will eat, and otherwise let them eat when they are hungry.


Sour Cream Chicken & Potatoes

4 medium sized potatoes, quartered
1 cup parmesan cheese. (I have found it tastes better and is less expensive to just grate my own. I always grate a little more than I need for the recipe so that I have some ready for salads and soups.)
1 1/2 cup sour cream (I used all the recipe called for, which is what is listed here. Next time I will not use nearly as much.)
1/4 cup sun dried tomatoes
2 tablespoons butter
1 cup fresh spinach
1 clove garlic (I use fresh garlic but the jarred minced kind is good also. Buying fresh and mincing it yourself is going to save you money, but cost you time.)
1 red onion, chopped (I think the recipe needs 2 onions)
olive oil - as needed
1/2 large green bell pepper, chopped (I think the recipe needs the whole pepper)
10 chicken tenders (any kind of chicken would work in this recipe. I like chicken tenders because they are less expensive than breasts and smaller, so they are easier for the kids to handle.)

Preheat oven to 400 degrees and prep a casserole dish by lightly greasing. Place potatoes in large pot with water and pinch of salt and bring to a boil. Let boil long enough to cook until tender, approximately 10 minutes. Drain and return to pot. Partially mash with 3/4 cup parmesan cheese and 1/2 cup sour cream. Next time I will use only 1/4 cup of the sour cream.  Set aside, but away from the hungry hands of any two year olds who may be wandering through your kitchen or you might find yourself chasing down your potatoes.

Place sun dried tomatoes, spinach, butter, garlic and 1/4 cup parmesan cheese in food processor or blender and blend until almost smooth. This should only take a minute or two.

Heat olive oil in medium pan and add onions and peppers. Cook until tender and then spread onions and peppers in bottom of casserole dish.  Spread potato mixture on top. Keep oil in pan and mix tomato mixture in with oil. Add chicken and cook until done. Place chicken and tomato mixture on top of casserole and top with remaining 1 cup sour cream. This is the step I would leave out. I don't think the casserole needed the extra sour cream.

Place in pre-heated oven and bake approximately 15 minutes, until browned.

I like this recipe because of it's grown up tastes, it low cost, and it ease to make. I like casseroles that I can overcook keep in oven for longer than recipe states. Usually my meals hang out in the oven for a while, either due to my husband not getting home from work when expected or because my children have started some sort of war in the living room. Yesterday I had to remove both boys from the living room and send them into the backyard. Then I had to lock the screen door to prevent them from constantly coming and going. But at least I managed to get dinner on the table!