Creamy Chicken and Potato Bake

This Creamy Chicken and Potato Bake combines tender chicken breast with hearty potatoes and a rich cream of chicken soup, creating a comforting dish that’s perfect for family dinners. The addition of sautéed onions adds depth of flavor, while a sprinkle of herbs elevates the dish with a touch of creativity, making it both traditional and delightful.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 medium onion, diced
• 4 medium potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the chicken breasts to the skillet and cook until browned on both sides, about 4-5 minutes per side.
4. In a large mixing bowl, combine the cream of chicken soup, chicken broth, garlic powder, dried thyme, salt, and pepper. Mix well.
5. In a greased baking dish, layer the cubed potatoes at the bottom. Place the sautéed onions and chicken breasts on top.
6. Pour the soup mixture evenly over the chicken and potatoes.
7. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
8. Garnish with fresh parsley before serving.