All In One Chicken Casserole
Very simple easy to make everyday casserole.
Yield
4 servingsPrep
10 minCook
75 minReady
85 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
chicken breast halves, boneless, skinless
about 4 breast halves, 6 ounces each |
|
| 4 | medium |
potatoes
peeled and quartered |
|
| 8 | ounces |
soup, cream of chicken
one can |
|
| 1 | cup |
sour cream, light
|
|
| 1 | x |
onions
fried crispy, or a can of French Fried Onions |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
chicken breast halves, boneless, skinless
about 4 breast halves, 6 ounces each |
|
| 4 | medium |
potatoes
peeled and quartered |
|
| 231.2 | ml/g |
soup, cream of chicken
one can |
|
| 237 | ml |
sour cream, light
|
|
| 1 | x |
onions
fried crispy, or a can of French Fried Onions |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Preheat oven to 350℉ (180℃) Fahrenheit.
Place chicken breasts in a casserole dish sprayed with a light coating of cooking spray.
Arrange the potatoes around the chicken breasts.
Mix the sour cream and can of soup together in a small bowl.
Pour the soup mixture over the casserole.
Bake uncovered for one hour and fifteen minutes until bubbly.
Sprinkle fried onions over the casserole and if desired bake for another 10 minutes.
Serve with a grind of fresh black pepper (if desired). An easy one dish meal.
