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Recipe Description

Chicken and Sweet Onion Casserole

- 3 to 4 boneless chicken breast halves
- 2 tablespoons vegetable oil
- 3 to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced
- 2 to 3 16 oz. jars of Vidalia Valley sautéed onions and mushrooms
- 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 mushrooms 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° for 1 hour.
Serves 3 to 4.