Wednesday, January 13, 2010

Baked chicken and veggies


Don’t you just love it when you try a new meal that is really easy and are surprised by how tasty it is? Well, this meal certainly falls into that category. Last week I bought two bags of frozen chicken breasts on sale, so the other day I was rummaging around seeing what I could make with some of that chicken for dinner. I looked through a little recipe booklet I had received over email and noticed I had everything on hand to make this. It was so easy to make, and it really is delicious and satisfying. I think my husband liked it more than anything I had made in a while! It’s comfort food, but not high in fat or calories. The only unhealthy ingredient is the cream of chicken soup, and I figure a little of that here and there won’t kill anyone. I literally threw this dish in the oven for a couple of hours and had a complete meal, other than some spinach I made for a green side.

This recipe calls for bone-in chicken breasts, but I used frozen, unthawed boneless, skinless chicken breasts and simply increased the cooking time from 1 hour to 2 hours. I loved how done the vegetables were after cooking the dish for this time.

Baked Chicken and Veggies
From Simple Suppers for Busy Moms

I N G R E D I E N T S :

4 bone-in chicken breasts, remove skin (I used unthawed, frozen boneless, skinless chicken breasts)
1 large potato, sliced (I used a few new potatoes and quartered them)
1 bag peeled mini carrots (I sliced up some regular carrots)
1 onion, quartered
1 can cream of chicken soup
1 package Good Seasons dressing mix (I found a spice mix recipe online for a substitute. See below)
Salt and pepper
Paprika

(click above on title for a link to the site)
2 Tbsp. lemon juice
1 clove garlic (I used the equivalent to 1 clove in garlic powder; I think it was 1/4 tsp.)
1 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. dried oregano
1/4 tsp. dried basil
freshly ground pepper to taste
D I R E C T I O N S :

Season chicken with salt, pepper and paprika. 
Placed in a greased 9x13 pyrex and add veggies around chicken.
Stir together soup and dressing mix and pour on top.
Cover with foil.
Bake at 350 for about 1 hour (if using frozen, unthawed breasts, increase cooking time to 2 hours)



4 comments:

Erin Jackson said...

Nancy! I was just thinking that I have no idea what to make for dinner! Now I do! I was looking for something sort of light and I think with Gluten Free Cream of Chicken, this will do it! Thanks!

Nancy said...

Good, Erin! I'm glad I was able to help :). How did it turn out?

Erin Jackson said...

Nancy, I think it turned out really good. I used thawed chicken so I only cooked for an hour so the veggies were still a little crunchy. Jeremy would have liked them cooked to mush, but he loved the chicken! I also use gluten free cream of chicken and should have added some cornstarch to thicken but the flavor was great. We are making your porkchops in white wine tonight! I am making a cinnamon rice with raisins with it that we have had before that is really yummy!

Meaghan said...

Nancy,

I just made this for Paul and Austen and it was a hit. I enjoyed the leftovers for lunch. Easy to make for a pregnant woman and great, heart-warming flavors.

Love you,

Meaghan