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Chicken and Potato Casserole

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Rating: 5/5
3 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   4

recipe id: 2081

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3 boneless, skinless chicken breast halves
6 tablespoons butter
4 large potatoes
1 can (10.75 ounce size) cream of mushroom soup
6 ounces water
onion salt, to taste
black pepper, to taste


Cut chicken breasts into strips and salt to taste.

Melt butter in large casserole dish. Slice potatoes (round) into casserole dish and salt with onion salt to taste. Place sliced chicken on top of potatoes.

Spoon mushroom soup on top of chicken and potatoes. Pour water into dish.

Cover and bake at 375 degrees F for 45 minutes to 1 hour.

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387 calories, 21 grams fat, 25 grams carbohydrates, 24 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at


Condensed cream of mushroom soup?

CDKitchen Staff Reply:
Your question is kind of vague but I'm going to assume you're asking whether or not the soup called for in the recipe should be the condensed kind or not. The answer is yes. In most of the recipes that call for cream of mushroom soup (or cream of chicken, celery, etc) you should assume it means the condensed kind meant for cooking.

Guest at

REVIEW: 5 star recipe rating
do u cook the chicken first r put it put it on potatoes raw

CDKitchen Staff Reply:
There is no mention of cooking the chicken so you would be putting it in raw. The 45-60 minute cooking time will be enough time to cook the chicken fully.

Guest at

REVIEW: 5 star recipe rating
simple and tasty and it ended up very creamy.

Guest at

REVIEW: 4 star recipe rating
The recipe didn't say how thin to slice the potatoes. I think I sliced them too thin because they really fell apart. I was hoping for tender but sliced potatoes, not mashed. The chicken was good and the soup made a nice gravy.

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