Chicken W Cream of Mushroom Potatoes
Indulge in the cozy, comforting flavors of this Chicken with Cream of Mushroom Potatoes recipe, a hearty dish that's perfect for busy weeknights or family dinners. Featuring tender, golden-seared chicken breasts nestled between layers of creamy, savory potatoes, this one-pan wonder combines classic ingredients like russet potatoes, cream of mushroom soup, and Parmesan cheese to deliver rich, satisfying bites every time. The secret to its irresistible flavor lies in the sautéed onions and garlic-seasoned chicken, all baked to perfection under a blanket of melted cheese and topped with fresh parsley for a pop of color and freshness. Ready in under an hour, this delightful casserole is easy to prepare yet sophisticated enough to impress. Pair it with a crisp green salad or steamed veggies for a complete, crowd-pleasing meal that your family will request on repeat!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 4 medium Russet potatoes
- 2 tablespoons Butter
- 1 can (10.5 ounces) Cream of mushroom soup
- 1 cup Milk
- 1 medium, diced Onion
- 2 tablespoons, chopped Fresh parsley
- 2 tablespoons Grated Parmesan cheese
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat the olive oil in a large skillet over medium heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove and set aside.
Peel the potatoes and slice them into thin rounds. Rinse them under cold water to remove excess starch, then pat dry with a kitchen towel.
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the cream of mushroom soup and milk. Mix until the sauce is smooth and starts to simmer.
Preheat the oven to 375°F (190°C).
In a greased 9x13-inch baking dish, layer half of the potato slices. Pour half of the cream of mushroom mixture over the potatoes, spreading it evenly.
Place the seared chicken breasts on top of the layered potatoes. Add the remaining potato slices and pour the rest of the cream of mushroom mixture over the dish.
Sprinkle the grated Parmesan cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the potatoes are tender and the cheese is golden and bubbly.
Garnish with chopped fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 4499 mg | 196% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 35.4 g | ||
| Protein | 256.1 g | 512% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 858 mg | 66% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4966 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
