1 Can Cream of Mushroom Soup 1 Soup Can 2% Milk 1 lb chicken beast no skin 1 tsp black pepper 2 medium raw potatoes
Pre heat oven to 350 degrees. Put thawed chicken in the bottom of a 9 x 13 greased pan. Cut potatoes into 1 inch squares and put in with the chicken. Add together in a bowl the cream of mushroom soup, milk, and pepper and wisk. Then pour the contents over the chicken and potatoes. Cover the pan with tn foil to keep in the moisture and place in the over for 1 hour.
Hint: I use the Fit and Well Cream soup which has less sodium in it. You may also use 1% of Skim milk to cut down on calories. I have also made this recipe with just the chicken and not potatoes and had baked potatoes on the side. It is really your preference. This can be made with thawed or frozen chicken. If the chicken is frozen cook at 325 for 2 hours.