Chicken and Potato Casserole
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Serves/Makes: 4
Ready in: 30-60 minutes
- 6 tablespoons butter, melted
- 4 large potatoes, peeled
- onion salt, to taste
- 3 boneless, skinless chicken breast halves
- black pepper, to taste
- 1 can (10.75 ounce size) cream of mushroom soup
- 6 ounces water
Preheat the oven to 375 degrees F. Grease a 9x13-inch baking dish. Add the melted butter to a large casserole dish and tip the dish to coat the bottom evenly. Slice the potatoes into rounds and place in the bottom of the baking dish. Season with onion salt to taste. Slice the chicken into strips and evenly distribute them over the potatoes in the dish. Sprinkle lightly with black pepper. Combine the mushroom soup and water and mix until smooth. Spoon the mixture evenly over the chicken and potatoes. Cover the baking dish with foil and bake at 375 degrees for 45 minutes to 1 hour or until bubbly and the chicken is cooked through. Serve the chicken and potato casserole hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.