This delicious chicken casserole is from the French area of Provence and features chicken breast, cherry tomatoes, scallions, and lots of cheese.
This was really tasty and full of flavor! I made the recipe exactly as written, except I added the cheese in the last 10 mins of baking. The herbs and mustard provide a nice bunch of flavor, combined with the tangy lemon and sweet cherry tomatoes. I served this with rice and sauteed green beans. Start checking the chicken before 30 mins, as mine was done around 22-23 minutes. Pound the chicken to an even thickness of about 3/4" before starting. This will go into my regular rotation and is impressive enough to serve to guests!
Read MoreWe thought this was really good and we love the cheese. The fresh herbs were a little overpowering for our personal taste. Be careful not to cook the chicken too much in the skillet because it will cook for 30 minutes in the oven.
Read More This was really tasty and full of flavor! I made the recipe exactly as written, except I added the cheese in the last 10 mins of baking. The herbs and mustard provide a nice bunch of flavor, combined with the tangy lemon and sweet cherry tomatoes. I served this with rice and sauteed green beans. Start checking the chicken before 30 mins, as mine was done around 22-23 minutes. Pound the chicken to an even thickness of about 3/4" before starting. This will go into my regular rotation and is impressive enough to serve to guests!
I made this almost exactly as written, I misread the Ingredients and ending up getting spicy brown mustard and no spices so I used the mustard and an Italian mix. I added green beans to the bottom of the dish for added veggies. My only suggestion is cut slightly thicker pieces of cheese if using spicy mustard because the mustard is over powering. All in all it was a great dish that my husband and I loved.
This was ok, not as good as I anticipated. Nothing wrong, just nothing great. Not sure I would make again.
This was delicious! I was cleaning out my crisper so I added some green beans (pre-poached) and zucchini. (In future, I would sauté the zukes a bit first too.) No grain mustard so I used dijon. I also added a touch of lemon juice to the mustard sauce. Here's a shortcut: marinated the chicken breasts in a lemon-garlic vinaigrette and grilled them ahead of time. Served it with garlic mashed potatoes. My husband loved it and even took a photo to send to his BFF to brag. LOL! The kids were not fans of the Gruyere but it would be very easy to leave it off some of the chicken in future.
I did not have the fresh herbs or ground mustard, so I used a teaspoon of Herbes de Provence and Dijon mustard . It was delicious!
I thought it was delicious. Had only 1 big chicken breast but made the same amount of "sauce". I used a spicy brown mustard & Dijon with dried spices. I also added some leftover green beans I had cooked in butter and garlic with the tomatoes and onion ( I used a partial red onion, all I had). I added swiss cheese after 30 minutes of cooking. I would recommend this to anyone.
It is very good. I couldn't find everything but I found stuff close to what it was to be. But one big thing I did was I used Chicken Thighs because I like dark meat & it turn out great.
We thought this was really good and we love the cheese. The fresh herbs were a little overpowering for our personal taste. Be careful not to cook the chicken too much in the skillet because it will cook for 30 minutes in the oven.
