Chicken, Potato and Vegetable Bake

Chicken, Potato and Vegetable Bake recipe

photo by:kraft

The simplest of ingredients roast into a satisfying, full-flavored family dinnertime that just happens to be low-cal and low-fat.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

6 servings

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Selmalou

posted:12/1/2010

I added some fresh chopped parsley with the cheese for a little extra flavor boost.

achadwell23

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.

a cook

posted:1/17/2010

geminij8

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.

france7877

posted:8/23/2009

My husband loved it and so did the kids and it was so easy!

heyjoon

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.

nkmaddox

posted:7/10/2009

Great taste!

a cook

posted:6/9/2009

My husband loved it!

a cook

posted:4/13/2009

Did not have much flavor and was over cooked with the time recommended.

sescheffel23

posted:3/2/2009

My husband, two year old son and I all liked this recipe! I cooked my carrots a little first, and added about a half a cup of chicken broth and a tsp of minced garlic. I covered the dish the whole time and everything was really tender.