Sweet Onion Chicken Casserole |
Submitted by Texas Red
3 to 4 boneless chicken breast halves 2 Tablespoons vegetable oil 3
to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced 3 to
4 medium Vidalia sweet onions, peeled and sliced| 1 can (10 3/4
ounces each) cream of mushroom soup, undiluted salt, pepper, and
paprika, to taste
Wash chicken and pat dry. Brown chicken breasts in oil and drain on
paper towel. Grease a 2-quart casserole. Layer sliced potatoes on
bottom; follow with a layer of onions and top with a layer of mushroom
soup.
Gently, place chicken breast over soup and sprinkle with salt, pepper,
and paprika. Cover tightly with lid or foil and bake at 350°F for 1 hour.
Serves 3 to 4.
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