Chicken and Potato Casserole

If you’re looking for a super simple weeknight meal look no further. This chicken and potato casserole uses only 5 ingredients and creates only 3 dirty dishes (knife, cutting board, casserole dish)!

Thankfully, Stuart isn’t afraid of helping out in the kitchen but I still didn’t want to assign him anything too complicated. I found this recipe on Pinterest and it was a perfect! Not to mention delicious – this will definitely be a go-to recipe when life gets too hectic. The flavor all comes from the Italian dressing – so be sure to buy a bottle you know you like, or make your own.

Chicken and Potato Casserole

Chicken and Potato Casserole


  • 3 chicken breasts, cut in half length-wise so they’re thin
  • 1 1/2 lb baby potatoes, cut into thirds
  • 1 1/2 – 2 C Italian dressing
  • 2 lemons, sliced into rings
  • Fresh rosemary (optional)


  1. Preheat oven to 425 degrees F. Lightly grease casserole dish.
  2. Season chicken with S+P and place in bottom of casserole dish. Top with potatoes and spread evenly.
  3. Pour dressing over chicken and potatoes.
  4. Place lemon slices on top of potatoes along with the rosemary, if using.
  5. Bake for 55 minutes, until potatoes are fork tender and chicken cooked through.

*This recipe is adapted from Kim at*