Vidalia Sweet Onion Chicken Breast Casserole
Yield
2 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
chicken breasts
split and boned |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | medium |
potatoes
peeled and sliced |
|
| 2 | medium |
sweet vidalia onions
peeled and sliced |
|
| 10 ¾ | ounces |
cream of mushroom soup
undiluted |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
chicken breasts
split and boned |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | medium |
potatoes
peeled and sliced |
|
| 2 | medium |
sweet vidalia onions
peeled and sliced |
|
| 310.7 | ml/g |
cream of mushroom soup
undiluted |
|
| 1 | x |
paprika
|
*
|
Directions
Brown breast in oil and drain on paper towel.
Oil a 1½-quart casserole.
Layer 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 paprika.
Cover tightly and bake at 350℉ (180℃) for 1 hour.
