Ingredients:
- 3 to 4 boneless chicken breast halves
- 2 tablespoons vegetable oil
- 3 to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced
- 3 to 4 medium Vidalia sweet onions, peeled and sliced
- 1 can (10 3/4 ounces each) cream of mushroom soup, undiluted
- salt, pepper, and paprika, to taste
Preparation:
Wash chicken and pat dry. Brown chicken breasts in oil and drain on paper towel. Grease a 2-quart casserole. Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with salt, pepper, and paprika. Cover tightly with lid or foil and bake at 350° for 1 hour.Serves 3 to 4.
More Chicken Breast Recipes
Walnut Chicken
Chicken with Sugar Snap Peas
Herb Baked Chicken
Boursin Stuffed Chicken
Skillet Chicken Rosemary
Chicken Cheddar Bake
Chicken Breasts with Cheese Sauce
Chicken Breasts with Garlic Cream
Crockpot Chicken Breasts with Creole Sauce
Chicken with Crab Dressing
Chicken with Chipped Beef
Chicken Breasts with Artichokes
Chicken Breasts Recipe with Almonds
Fried Chicken Breasts
Oven Fried Chicken Breasts
Brie and Apple Chicken Breasts
Sweet Onion Chicken Breast Casserole Recipe
Buttermilk Chicken Recipe
Honey Baked Chicken Breasts Recipe
Crockpot Chicken Santa Fe
Chile Stuffed Chicken Breasts
Roxanne's Boursin Chicken
Chicken Almondine
Chicken Breasts Hawaiian
Easy Chicken Parmesan
Chicken Breast Recipes Index
Chicken Recipe Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
