Chicken, Potato and Vegetable Bake

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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.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

6 servings

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spartygirl03

posted:5/2/2006

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!

a cook

posted:4/5/2006

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.

ajcampers

posted:4/5/2006

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!

a cook

posted:3/29/2006

the chicken turned out very dry.

violasally

posted:3/29/2006

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.

ehskds

posted:3/14/2006

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.

maluby

posted:3/10/2006

Excellent, just made it. My husband loved it. I added broccoli and minced garlic! As stated in other comments, you have to cover for at least half the time. Or else the carrots will be too crunchy.

Eliza187

posted:3/10/2006

This was sooo easy and tasty. I added more dressing and baked for 1 1/2 hours.

a cook

posted:2/22/2006

I marinated the chicken breast in Italian Dressing before baking. After an hour the vegetables were still not done, so I covered the dish with foil and cooked an additional 10 minutes. Everyone enjoyed this recipe and I will make it again, only this time for the last 20 minutes I will cover the dish with foil.

a cook

posted:2/14/2006

Loved this recipe. It was super quick and easy. Took no time to prepare. It was absolutely delicious. I have recommended it to all of my friends.