I've been wanting to try this recipe for weeks now and tonight was the perfect night. My family is a meat and potatoes kind of family and this was a HIT! It's so simple to prepare and so good. The sauce is thick and flavorful. It got rave reviews tonight. I made one casserole with the onions and one without for the picky eaters. It's fantastic either way.
potato dill casserole (blog: A for Effort)
3 chicken breasts, cubed
6 medium potatoes, cubed
1/2 cup chopped onion
1 (10 ounce) can cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 cup milk
1 tablespoon beef bouillon powder
1/2 teaspoon dill
1/4 teaspoon pepper
1/2 teaspoon paprika
Preheat oven to 375 degrees. Place chicken, potatoes and onions in the bottom of a greased 9x13 pan. In a separate bowl, combine the remaining ingredients. Spread the soup mixture over the potatoes and chicken. Bake for 1 1/4 to 1 1/2 hours or until the potato is tender and the chicken is cooked through.
I made this a month ago, but mine didn't turn out very well. Maybe I'll give it one more try! Shannon
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ReplyDeleteI am glad you liked this! I have not been able to blog lately...life has just gotten too busy and the baby is due any day!
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