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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:
1/3/2007
I fixed it, and no one in my family liked it. I through it away, and had to fix something else. Would not recomend.
posted:
12/13/2006
I changed the recipe up a bit. I used Ranch dressing instead of Italian dressing. I also boiled my vegatables first. I used about 1/2 a cup of dressing. I also used potatoes, carrots, onions, fresh green beans, mushrooms, and whole kernal corn. I flavored the chicken with oregano, salt, meat tend, and seaoned salt. Once the vegatables were tender I placed them on top of the chicken breast. I then poured the Ranch dressing over them and stirred it around to touch the top of the chicken. I finished by baking it in the oven uncovered for 25 minutes at 400 degrees F. It turned out better than I thought it would. My 3 yr old loved the flavor of the chicken and vegatables. My husband joked and said he might end up eating hot dogs for diner, but he ended up having two helpings of this delicious experiment and loved it. I will definitely cook this again. If you try this I hope you enjoy as much as we did.
posted:
12/4/2006
I think I would cut down the baking time - mine got a bit dried out.
posted:
11/27/2006
Had this for dinner last night....and it was pretty good, except that even after an hour and 15 min., the veggies still weren't cooked thru. The potatoes weren't bad, but could have been more well done....the carrots however, weren't even close to done, couldn't eat them....and I used the little baby carrots. The chicken was very good, nice flavor...but I didn't put it in til the veggies had cooked for about 20-25 min. I also put foil over the dish til the last 10 minutes or so. I'll try it again, but with putting the carrots in at least another 45 min. earlier and the potatoes another 20 min. or so earlier.
posted:
11/17/2006
This was a good dish. I served it on white rice. Next time I cook this dish, I will cook the chicken for about 40 minutes and then I'll take the chicken out and let the vegetable cook for an additional 25 mintues. That way the chicken won't be dry.
posted:
11/13/2006
Very good - the chicken was a little over cooked and I only had it in there for 45 minutes. The veggies were perfect. I think putting tin foil over the top helped. I also added onion salt and pepper. I would definetly make it again, maybe take it out a little sooner.
posted:
11/9/2006
My husband and i both loved it!! I microwaved the veggies for 5 minutes before adding it to the chicken, and i also covered the dish with foil for the entire hour. It left the chicken VERY moist and the veggies were perfect!!! It tasted like I spent the whole day making it!!
posted:
11/5/2006
i didn't have any zesty italian dressing. i used crushed red pepper-something. it turned out good though. my family really liked it. i'll make it again in the future, it's a simple recipe.
posted:
11/1/2006
The chicken was very tender, flavorful recipe. My potatoes & carrots weren't as tender as I wanted them after baking an hour, but I would make this again!
posted:
10/25/2006
This recipe was so easy to make and delicious! I modified it by sprinkling rosemary, garlic salt, and lemon pepper over the mixture before adding the salad dressing. I also covered it with tin foil for the entire cooking time. Both my husband and I loved it.
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