Easy Chicken and Potato Bake

• 4 boneless, skinless chicken breasts
• 2 pounds baby potatoes, halved
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 1/2 cup milk

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large oven-safe skillet, heat olive oil over medium heat.
3. 3 Add chicken breasts and cook for 5 minutes per side until browned.
4. 4 Remove chicken and set aside.
5. 5 In the same skillet, sauté onion and bell pepper until softened.
6. 6 In a bowl, mix cream of chicken soup, sour cream, milk, garlic powder, paprika, black pepper, and salt.
7. 7 Place potatoes in the skillet, top with chicken, and pour the sauce mixture over.
8. 8 Sprinkle with shredded cheddar cheese.
9. 9 Bake uncovered for 40-45 minutes, or until chicken is cooked through and potatoes are tender.
10. 10 Garnish with fresh parsley before serving.

Nutrition

Tips

• For extra flavor, marinate the chicken in the sauce mixture for 30 minutes before cooking.
• Feel free to add other veggies like mushrooms or carrots for extra nutrition.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of steamed green beans or a fresh salad.
• Pairs well with a slice of crusty bread to soak up the creamy sauce.

FAQ