Prep: 50 minutes, including baking (see Tips & Tricks for quick prep option)
Yield: 4+ servings
6 large potatoes peeled & cubed
4 boneless, skinless chicken breasts thawed
onion flakes
1 ranch dressing mix packet (I used McCormick Buttermilk Ranch Mix, which is MSG free)
1/4 cup mayonnaise
1/2 cup light sour cream
1 can cream of chicken soup
1 garlic clove, minced
1/2 cup shredded cheese (I used Dubliner cheese, a sweet, woody Irish cheese. Parmesean or Mozzarella would be good too.)
Pepper to taste
Place cubed potatoes in a baking pan and arrange chicken breasts on top. Combine remaining incredients except cheese & pour over the top. Top with cheese. Cover and bake until potatoes are soft and chicken is cooked through.
Tips & Tricks
I didn't want to heat up the house, so I made it on the stovetop in a large skillet. I halved the chicken breasts, put all ingredients in the pan on medium low heat, covered it, and let it simmer for 20 minutes or so. This would also work in the crock pot for a make ahead meal.
You can use precooked chicken (make extra and reserve from another meal) to make this meal in a snap, just use frozen diced potatoes and microwave with sauce mixture.
Make it Healthier
Substitute lowfat yogurt for the mayonnaise. Use MSG-free spices and low sodium soup. Add carrots.
Suggested Sides:
Green Salad and cooked carrots.
How kids can Help:
Kids can put potatoes in baking dish and work the pepper grinder. Older children can open cans and help wash, peel & cut potatoes.
2 comments:
you might want to put a temp for the oven.
400 degrees.
I've never made it in the oven though, I usually do crock pot or stove top.
Might have to make this one tonight--I forgot about this recipe.
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