Potato\Veggie Chicken Bake

Just something I decided to throw together for dinner this evening. It turned out wonderful. It's a very hearty comfort food meal. It reminded me a bit of beef stew. Loved it! I will definitely be making this again.

I wanted to share the recipe:

Potato/Veggie Chicken Bake


4 Boneless Chicken Breasts
1 can of mushroom pieces
1 can of carrots
3 small or medium potatoes.
Half an onion cut into small pieces
Olive Oil
Parsley Flakes


1 can cream of mushroom soup.
Brown Sugar
Corn Starch
Worcestershire Sauce
Montreal Chicken Seasoning

Directions: Heat Oven to 350 Degrees.

1. Cover bottom of casserole dish with light coating of olive oil. Cut potatoes in round slices, then cut the slices in halves. Place around edges of dish and sprinkle with salt, pepper and parsley flakes.

2. Cook up your onions and mushrooms together with a little bit of olive oil in frying pan until onions are clear. 

4. Coat chicken breasts in flour, then sprinkle with salt & pepper and brown in another frying pan.

5. Place browned chicken breasts in the middle of the casserole dish. Pour in carrots, onions & mushrooms over the potatoes surrounding the chicken. 

6. Pour sauce over the chicken and veggies. Cover with foil and bake for 1 hour.

Directions for sauce:

In a bowl whisk together 1 can of cream of mushroom soup & 1 can of milk. Stir in about 4 tablespoons of Worcestershire Sauce, 2 tablespoons of brown sugar, 2 tablespoons of corn starch and a few shakes of Montreal Chicken Seasoning.

  1. I know here in the US more people eat potatoes than rice.

    That looks delicious. You must be a good cook

  2. We do tend to eat a lot of potatoes in the US. hehe. I've started having rice more now that my husband is here in the USA. Sometimes we will make rice to go with our meal.


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