Creamy Potato Wedges
Create a new tasty side dish today with this simple recipe that uses mixed herbs and cream of chicken soup.
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
|
|
| 1 | each |
soup, cream of chicken
can |
*
|
| 1 | x |
mixed herbs
any desired |
* |
| 1 | x |
seasoned salt
|
*
|
| 1 | x |
bacon
bits |
*
|
| 1 | x |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
|
|
| 1 | each |
soup, cream of chicken
can |
*
|
| 1 | x |
mixed herbs
any desired |
* |
| 1 | x |
seasoned salt
|
*
|
| 1 | x |
bacon
bits |
*
|
| 1 | x |
milk
|
*
|
Directions
First clean and slice potatoes into wedges (with or without skins) and put in a baking dish . Next add seasoning salt, bacon bits and any desired seasonings (cajun and creole seasonings, oregano, parsley flakes). Pour 1 can of cream of chicken soup over wedges. Then, fill the can half full of milk and pour over wedges.
Bake in 450 degree oven until wedges are soft.
