Chicken and potatoes are some of the top foods that are so simple to conclude in recipes. This is a easy casserole dish that doesn’t require many ingredients, but 7. I can see this recipe play in favor of a lot of kids and picky eaters because it doesn’t require vegetables. However, you can add veggies if you prefer. This would be a great meal prep recipe to have alert for the week. I love how simple this recipe is and it takes minimal prep to make this dish too. Since this recipe is so simple, there are a ton of ways to tweak this recipe and use it as a base. TheCooknShare does a great job of adding the ingredients on the screen with the video and verbally saying the ingredients out loud. This is helpful when I have my hands dirty.
- 2 to 3 chicken breasts
- 1 can of mushroom soup
- 2 medium potatoes, chopped
- 1 cup of sour cream
- salt and pepper
- 1 tbsp of parsley flakes for garnish
- 2 cups of cheddar cheese
First, preheat your oven to 350F. Season the chicken breasts with salt and pepper. Then, place them in a preheated pan with oil. Fry the chicken over medium-high heat for 8-10 minutes or until fully cooked. Slice the chicken into bite-sized chunks and set them aside in a bowl.
Next, with the bowl of chicken, add the rest of the ingredients. Season with more salt and pepper and stir until thoroughly combined. Transfer the chicken and potato casserole mixture into a baking pan and bake for 45 minutes.
I’ve noticed this recipe doesn’t require you to boil the potatoes, but I would boil them beforehand so they arrive out more cooked and tender. The theCooknShare’s tutorial on YouTube gets straight to the point of cooking and doesn’t waste your time with long stories.
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