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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.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings
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posted:
12/7/2010
My family liked this dish pretty well. There is not much left for leftovers, which is a good sign.
posted:
12/5/2010
We thought this dish was pretty good. I roasted the potatoes and carrots (covered) with 1/2 of the dressing for 30 min. I added the chicken which had been marinating in the dressing, and cooked it covered for an hour. I do wish I had sprayed the lid with cooking spray as the skin of the chicken stuck.
posted:
12/3/2010
Baked as directed. Chicken was dry and veggies were a little hard yet. Perhaps covering it would have been better. My 3 kids did not like it very much, so I won't be making this again.
posted:
12/1/2010
It tastes very "healthy" is what my husband described it as. Even though that's his description, he really liked it and would like for me to make it again. I enjoyed it as well.
posted:
12/1/2010
I added some fresh chopped parsley with the cheese for a little extra flavor boost.
posted:
3/21/2010
My husband and I LOVE this recipe! We boiled the carrots first before we put them in the casserole dish. Also, we used more dressing than the recipe calls for (eyeball it) to assure all pieces are fully covered in the dressing.
posted:
1/17/2010
posted:
10/22/2009
I had to add a lot more dressing and the chicken dried out quite a bit. Not sure if I did something wrong.
posted:
8/23/2009
My husband loved it and so did the kids and it was so easy!
posted:
7/11/2009
I omitted the chicken and made this as a side dish, but definitely would not make it again. It was beyond bland.
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