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Chicken, Potato and Vegetable Bake

Chicken, Potato and Vegetable Bake recipe
photo by:kraft
Adding Yukon gold potatoes, chopped carrots and onion means the sides are baked right into this chicken casserole.
15 min
1 hr 15 min
6 servings
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I didn't like this all that much. My husband & kids thought it was alright.
It was great, especially being so low cal!! I covered it for the entire hour, and also sprayed the top of it with canola cooking spray, to be sure it had enough moisture. Was great on minute brown rice. Needed salt to.
Yuck - not very good. This is the 1st recipe on that we didn't like. Veggies did not get tender, and the chicken was very bland. I did cover it for the first 1/2 hour - didn't help. Wasted food!
This dish was very tasty and Hubby liked it too! I will definatley make it again! Yum!
I tried this the other night (I never cook) and my fiance and I both loved it! I did use red skin potatoes (with the skins on) instead of regular potatoes and added red and green peppers to the mix. I made a fruit salad to go along and it was a perfect meal! Oh, I also used the Kraft Free Italian Dressing to cut down on a few more calories & fat!
I pounded the chicken breast first so it would cook evenly and the only salad dressing I had on hand was the Sun Dried Tomato Italian dressing...the chicken came out very moist - it was very good.
We love this recipe! I coated the chicken with Shake & Bake Extra Crispy and I covered it with foil for first half of cook time. My husband said it was restaurant quality!
the chicken turned out very dry.
This was REALLY easy to make. You cut up food and throw it in the oven. You could use a variety of veggies too. The dressing added a nice flavor kick.
This recipe taste awesome! I used red skin potatoes and baby carrots to make it easier! I did have to bake thirty minutes extra to get the carrots soft. Flavor was great. Easy but not quick. I might try in slow cooker next time.
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