Wednesday, August 24, 2011

Crunchy Onion Topped Chicken and Potato Bake


If you look forward to green bean casserole at the holidays, then you will love this!  The french fried onions make this dish.  I need to fill two casserole dishes to feed everyone.

This little chicken recipe is quickly becoming a favorite around these parts.  It's simple, easy, and adaptable to what you have on hand.  This recipe is perfect for popping in the oven on a cool day and the children look forward to picking off the onion bits.  I barely have time to let it stand and cool before the kids are clamoring in the kitchen. 

I deviated from the original recipe.  I used chicken legs instead of breasts, because that is what the children like.  I added mushrooms, Swiss cheese, and substituted milk for the sour cream.  The sour cream adds a nice taste to the sauce, but unfortunately I was out.  We used new potatoes from the garden, so I didn't peel them.  You could probably add a variety of roasting veggies to the mix if you have them on hand. 



Here is the recipe:

4 boneless, skinless chicken breast halves (I used about 10 chicken legs)
4 large potatoes, peeled and halved
1 can cream of mushroom soup
1 cup sour cream or milk
1 package fresh mushrooms (opt.)
2 cups Swiss cheese (opt.)
1 can French-fried onions

Place the chicken in a greased oven proof dish.  I use a 9x13 pan.  Arrange the potatoes around the chicken pieces.

Combine your soup and sour cream (or milk).  Spread over the chicken and potatoes.  Add your additional veggies if you want.  We added sliced mushrooms.

Next, you may add grated Swiss cheese over the top of the soup.

Bake, uncovered, at 350 degrees for 1   1/4 hours.  If you used bone-in chicken, you will want to bake for a little longer.  Sprinkle the onions on top and bake for about 20 minutes longer.

Let the chicken and potatoes rest for about 10 minutes before serving.  Enjoy!



Do you have any fun ways to prepare chicken?


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