MUSHROOM SOUP CHICKEN AND POTATO BAKE
Source of Recipe
List of Ingredients
5 - 6 boneless, skinless chicken breasts
6 - 8 quartered, Russet or red potatoes
2 cans condensed cream of mushroom soup
1/4 -1/2 cup milk
1/4 cup finely chopped yellow onion
1 clove finely chopped garlic (optional)
1 cup sliced mushrooms
Dollop of sour cream (optional)
Spices (mix and match--throw in dried parsley, basil, oregano, white pepper, garlic powder, etc.)
Line the bottom of a 9 X 13 inch pan with the cream of mushroom soup and mix in the milk. (I use more milk if it's still too thick.)
Add your spices and then add your mushrooms and chopped onion and garlic and mix it thoroughly into the soup mixture.
Then line your chicken breasts on the bottom of the pan and then add the quartered potatoes. Spread the soup mixture around evenly to coat the chicken and potatoes. You can add a dollop of sour cream on the top and spread it around (optional).
Cover pan with foil and bake at 375 degrees for about 30-45 minutes until breasts and potatoes are tender and cooked.