Pic courtesy of Google imagesI know that you're probably immediately turned off by the word "casserole," but don't be. Mostly because it's not a casserole, it's more like a stew. You don't even bake it in the oven! Anyway, of all the recipes that Mom made for us growing up, this is maybe one of three that I still make today. Which is a testament to it's goodness. Not that Mom wasn't a fabulous cook, it's just that times and food has changed a lot. And even though this is an oldie, it's a goodie.
Garden Chicken Casserole
from Becky Jewkes
Brown 10 chicken breasts in small amount of oil
Peel and slice 10 carrots
Wash and thinly slice 10 potatoes
Slice in to rings 2 onions
Spray non-stick spray on the bottom of a large pot. Layer chicken, carrots, onions, potatoes. Season with s & p. Pour 2 cans of cream of chicken soup diluted with 1 can of water over the chicken and veggies. Cover and simmer on low for 45 minutes or until potatoes break easily.
***Note: You can manipulate this recipe SO easily. First off, I would probably cut this one in half, maybe even in a fourth. You can add peas, peppers, tomatoes, or whatever your little heart desires. You can also change the ratios of ingredients to your liking. Enjoy!
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