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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 401.1
  • Total Fat: 7.5 g
  • Cholesterol: 136.9 mg
  • Sodium: 1,049.4 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 57.9 g

View full nutritional breakdown of Baked Chicken and Baked Potatoes calories by ingredient
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Baked Chicken and Baked Potatoes

Submitted by: T_BARROWS61

Introduction

An easy meal that can be adapted for potatoes, rice or noodles depending one preference. Its a family favorite in my house because of it's simplicity. An easy meal that can be adapted for potatoes, rice or noodles depending one preference. Its a family favorite in my house because of it's simplicity.
Number of Servings: 4

Ingredients

    4 skinless,boneless chicken breast
    1can Cream of Mushroom soup
    1 cup water
    4 medium to large potatoes (Well Scrubbed)
    1. Prepare Potatoes for baking in your preferred manner, and place in 350 degree over.

    2. In medium casserole dish place the Cream of Mushroom Soup, and 1 cup water mix well until the Cream of Mushroom soup is blended with out lumps. Place chicken evenly in dish. Cover and place in 350 degree oven, 15 minutes after potatoes, chicken will need to cook 45 minutes. This allows both chicken and potatoes to be ready on time.
    3. Cut (split) potatoes and place one chicken breast with each potato on dinner plate, spoon sauce from chicken over potato and chicken serve with green beans.

Tips

This recipe adapts well to rice or noodles, or mashed potatoes in stead of baked potatoes. In addition cook may use his or her preferred vegetable.


Directions

1. Prepare Potatoes for baking in your preferred manner, and place in 350 degree over.

2. In medium casserole dish place the Cream of Mushroom Soup, and 1 cup water mix well until the Cream of Mushroom soup is blended with out lumps. Place chicken evenly in dish. Cover and place in 350 degree oven, 15 minutes after potatoes, chicken will need to cook 45 minutes. This allows both chicken and potatoes to be ready on time.

3. Cut (split) potatoes and place one chicken breast with each potato on dinner plate, spoon sauce from chicken over potato and chicken serve with green beans.

Serving Size: 4 servings






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