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One-Pan Chicken and Potato Bake

One-Pan Chicken and Potato Bake recipe
photo by:kraft
One pan and 10 minutes of prep, and you're on your way to a chicken and potato casserole that will have ’em at the table before it's out of the oven.
time
prep:
10 min
total:
1 hr 10 min
servings
total:
4 servings
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posted:
10/3/2013
Good flavor, easy.
posted:
9/28/2013
really nice recipe i am making this for dinner tonight thank you kraft fam
posted:
7/15/2013
Great recipe! I recommend adding a little salt. In addition, this is a great recipe for people on budget.
posted:
6/16/2013
I've been making this for several years now and my daughter loves it. I use leg quarters and have not tried marinating beforehand as others have done. I will try that next time. I also add more dressing, parmesan and italian seasoning.
posted:
6/9/2013
I like this recipe, but I changed a lot. First off the potatoes took about thirty minutes longer then the hour recommended. So i had to take the chicken out while they finished up. Other than that I cut up some butter and put it over the potatoes, added a touch more dressing, and some garlic. My family really like it. making it again in a few minutes. I'll put the potatoes in first!
posted:
4/17/2013
I used boneless, skinless chicken breast.
posted:
1/6/2013
I marinated the chicken for a few hours before baking. I also added carrots but they were not done baking when the chicken and potatoes were. I also poured extra dressing over all. It was good and simple but nothing special. A much healthier way to eat chicken legs (rather than fried).
posted:
1/2/2013
nothing special...kinda bland
posted:
11/8/2012
Tasty and easy, what more could you ask for. Minor changes, added garlic powder, ground black pepper, and some Bell's poultry seasoning. Also added carrots to the potatoes. Excellent weeknight meal. (If you don't think it has enough flavor, marinate it in the Italian dressing for a while first.)
posted:
11/1/2012
I've been making this for awhile now. Made it last night in fact.Delish and a good go to recipe for my family. I use just a bit more zesty Italian dressing and cheese. I usually use leg quarters with it but have used thighs or bone-in breast.
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