After making the original recipe there are definite tweaks to be made so I’ll list my version of the recipe below:
• 3 to 4 boneless chicken breast halves
• 2 tablespoons vegetable oil
• 3 to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced
• 1 to 2 medium Vidalia sweet onions, peeled and sliced
• 1 can (10 3/4 ounces each) cream of mushroom soup, undiluted (Tommy doesn’t like “fungus” so I used cream of chicken soup)
• salt, pepper, seasoning of your choice and paprika, to taste
Wash chicken and pat dry. Sprinkle chicken with salt, pepper, your fav seasoning (Montreal Chicken Seasoning for me) and paprika. Brown chicken breasts in oil and drain on paper towel. Grease a 11 x 9 casserole. Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of soup. Gently, place chicken breast over soup and sprinkle with more salt, pepper, and paprika. Cover tightly with lid or foil and bake at 350° for 1 hour. (I ended up having to cook it about 15 minutes longer so make sure to check before taking it out of oven completely).
Serves 3 to 4.
*Pretty darn easy, could do it from my kitchen stool and appeals to any "meat and potato" guy*
